Chicken Nasi Goreng (Indonesian Fried Rice)

Name: Chicken Nasi Goreng (Indonesian Fried Rice)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 pound boneless skinless chicken thighs, cut into ½-inch (13-mm) pieces (see note); Salt; White pepper; 3 large eggs; Vegetable oil; 2 cloves garlic, thinly sliced; 1½ tablespoons finely chopped ginger, from a 2-inch (5-cm) piece; 2 shallots, thinly sliced; 2 scallions, cut into 1-inch (2.5-cm) pieces; 1½ to 2 cups bite-sized vegetables (use cooked long beans, broccoli, carrots, peas, or green beans; or quick-cooking vegetables like shredded cabbage or bean sprouts, which can go in raw); ¼ teaspoon ground turmeric; 4 cups cooked jasmine rice (see note); 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon light or dark brown sugar; Fried eggs; Fried shallots; 1 long red chili pepper, thinly sliced

Fragrant and full of flavor, this easy nasi goreng is a simple, satisfying dish you’ll want to make again and again.

⏱️ 45 menit 🔪 Persiapan: 25 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Chicken Nasi Goreng (Indonesian Fried Rice)

Foto: Once Upon a Chef

Bahan-bahan

2 porsi

1 pound boneless skinless chicken thighs, cut into ½-inch (13-mm) pieces (see note)
Salt
White pepper
3 large eggs
Vegetable oil
2 cloves garlic, thinly sliced
1½ tablespoons finely chopped ginger, from a 2-inch (5-cm) piece
2 shallots, thinly sliced
2 scallions, cut into 1-inch (2.5-cm) pieces
1½ to 2 cups bite-sized vegetables (use cooked long beans, broccoli, carrots, peas, or green beans; or quick-cooking vegetables like shredded cabbage or bean sprouts, which can go in raw)
¼ teaspoon ground turmeric
4 cups cooked jasmine rice (see note)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon light or dark brown sugar
Fried eggs
Fried shallots
1 long red chili pepper, thinly sliced

Langkah-langkah

Season the chicken pieces with ½ teaspoon of salt and ¼ teaspoon pepper.
In a small bowl, combine the eggs, ⅛ teaspoon salt, and a pinch of pepper; beat with a fork until well combined.
Heat 2 teaspoons of the vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat until the oil is hot and shimmering. Add the eggs and cook, stirring frequently, until just scrambled, 30 to 60 seconds. Transfer to a large plate.
Return the skillet to the stove and heat 2 tablespoons of oil over high heat. When the oil is shimmering, add the chicken and cook, stirring occasionally, until cooked through, 5 to 6 minutes (if you're using white meat, it'll only take 4 to 5 minutes). Using a slotted spoon, transfer the chicken to the plate with the eggs.
Add another tablespoon of oil to the skillet. Lower the heat to medium. Add the garlic, ginger, and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add the scallions, veggies, and turmeric and cook for 1 minute more.
Add the rice to the pan, along with the soy sauce, fish sauce and brown sugar. Stir to combine, breaking up any clumps with a wooden spoon. Add the chicken and eggs back to the pan, and cook, stirring frequently, until everything is well combined and warmed through, a few minutes. Taste and adjust the seasoning with more soy sauce or fish sauce, if necessary. Serve hot as is, or top with fried eggs, fried shallots, or sliced red chili, if you like.