Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
EXPLORE KEEF COOKS

Chicken Nasi Goreng

Introduction & method

Nasi goreng is a hugely popular meal and officially one of Indonesia's top 5 national dishes. It's also very common in Malaysia, Singapore, Brunei and other southeast Asian nations. It's a type of fried rice and it sometimes includes chicken or other protein. This recipe is from 'One Pot' by Dan Toombs.

 Chicken Nasi Goreng Recipe

Prep the Chicken


You chicken needs to be skinless, boneless cubes or strips. Mix them thoroughly with the kecap manis and soy sauce. Set aside until needed.

About the Rice


Nasi goreng is basically a way of using up leftover rice. Cooked chilled rice from the day before is ideal - it will have dried out somewhat and will be perfect for frying. Damp rice won't fry so well.

Cook the Fried Rice


Heat the oil in a wok or large frying pan. When hot add the finely chopped onion and fry for a minute. Then add the minced garlic, the sliced chillies, the shrimp paste and the fish sauce (if using). Give it all a good stir, move to one side of the pan and add the chicken. Cook it for five minutes, getting rid of any pinkness, then combine it with the veggies. If the wok loks dry, add a tablespoon of oil, otherwise stir in the cold rice. Gently mix everything together. Add the kecap manis and soy sauce. Stir these in thoroughly and add the white pepper

To Serve


Remove the rice to individual serving bowls. Add plenty of oil to the wok and when it is smoking fry one egg for each person - there should be enough oil that it almost covers the eggs. The aim is to have crispy edges on the egg white and a runny yolk. Serve the rice with cucumber and tomato on the side of the bowl, the fried egg on top and, optionally, broken-up prawn crackers (krupuk) sprinkled all over for crunch.

Kecap Manis


This is a sweetened soy sauce. You can buy it ready made in Asian stores and bigger supermarkets, but it is very easy to make your own. Put the soy sauce in a small saucepan and bring it to a simmer. Add the sugar and stir frequently to dissolve. Then continue simmering until the syrup has reduced by half. It will keep in the fridge for a long time.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Nasi Goreng on YouTube.

 
Related recipes from Keef Cooks

Beef Rendang

Chicken Chasni

Prawn Crackers
You might also like these recipes:

Beef Rendang

Thai Green Curry with Jasmine Rice

Moo Ping - Thai Pork Skewers

Ingredients & Info


MEAT
 450 grams chicken thighs
 1 tbsp kecap manis
 1 tbsp light soy sauce
RICE
 800 grams leftover rice
 2 tbsp kecap manis
 2 tbsp light soy sauce
 2 tbsp rapeseed (canola) oil
 1 small onion
 4 cloves garlic
 2 small green chillies
 half a tsp shrimp paste
 half a tsp fish sauce
 half a tsp white pepper
GARNISH
 1 crispy fried egg
 a small handful sliced cucumber
 a small handful sliced tomato
 a small handful prawn crackers
KECAP MANIS
 250 ml light soy sauce
 200 grams light brown sugar

UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 10 minutes.
Cooking time: 15 minutes.
Total time: 25 minutes.