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Chicken Nasi Goreng Recipe

Black plate with chicken nasi goreng with a fried egg, sliced cucumber and cherry tomatoes.
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This Chicken Nasi Goreng recipe, also known as Indonesian chicken fried rice, features a sweet and savory flavor profile and made with fresh veggies, tender chicken and fried eggs. Easy to make, it comes together with simple ingredients for bold flavors that transport your tastebuds to the island of Indonesia.

Ingredients

Scale

Chicken:

  • 230 grams / 8.11 ounces Chicken Breast, boneless, skinless – cleaned, pat-dried, cut into bite-sized pieces
  • ⅛ TSP Fine Sea Salt (or use ¼ TSP Kosher Salt)
  • ⅛ TSP ground White Pepper
  • 1 TSP Fish Sauce
  • 1 TSP Light Soy Sauce (preferably a Thai one, or use any low sodium light soy sauce)
  • 1 TSP Peanut Oil (or any neutral flavored cooking oil with a high smoke point)

Sauce:

Nasi Goreng:

  • 45 grams / 2-3 small Asian Red Shallots (substitute with regular shallots or red onion) – finely chopped
  • 25 grams / 5-6 Garlic cloves – minced
  • 35 grams / 9-10 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies – note 4*), to taste – finely chopped
  • 20 grams / 1 medium Spring Onion (Scallion/Green Onion) – chopped, white and light green parts separated from the dark green parts
  • 50 grams / ½ small Carrot – peeled, cut into matchsticks
  • 50 grams / ½ cup Chinese Cabbage (Napa cabbage/wombok) – sliced
  • 50 grams / about ¼ cup frozen Green Peas, thawed
  • 1 TSP + ½ TBSP Peanut Oil
  • 2 large Eggs
  • 240 grams / 1.5 cups cooked Thai Jasmine Brown Rice, day-old, chilled (100 grams / 3.5 ounces uncooked weight – note 5)
  • ⅛ TSP Fine Sea Salt (or ¼ TSP Kosher Salt), to taste
  • ⅛ TSP ground White Pepper, to taste
  • To Serve (optional): Fried egg, sambal to drizzle over the egg and/or nasi goreng, cucumber slices, halved cherry tomatoes (or sliced tomato), fried shallots, Indonesian shrimp crackers, etc.

Instructions

Prep:

  1. Marinate the chicken: Cut the chicken into bite-sized pieces and add to a medium bowl. Add the ground white pepper, fine sea salt, fish sauce and light soy sauce. Mix well to combine and set asides.
  2. Make the sauce: In a small measuring cup (for easier pouring) or bowl, mix together the kecap manis, sambal, light soy sauce and shrimp paste until combined well.
  3. Prepare the rest of the ingredients: Chop the shallots, garlic, red chilies, spring onion (separate the white and light green parts from the dark green parts), carrot, and Chinese cabbage as indicated in the ‘ingredients’ section. Measure out the frozen peas in a microwave safe bowl and heat on high in the microwave for 30-40 seconds to thaw.

Chicken Nasi Goreng:

  1. Fry the eggs: In a small frying pan (or use the same wok you’ll use for the fried rice), heat 1 teaspoon peanut oil over medium heat. Once hot, crack the eggs into the pan. Cook for 2-3 minutes or until the whites have set. Flip and cook for another 1-2 minutes or until the yolk is set or cooked to your liking. Remove to a plate and season with salt and pepper if desired. Set aside.
  2. Cook the chicken: Heat 1 teaspoon oil in a large nonstick wok over high heat. Add the marinated chicken pieces and immediately spread out the pieces in the wok. Allow to sear for 40 seconds, then stir-fry for 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
  3. Stir-fry the aromatics: Heat the remaining ½ TBSP of oil in the wok over high heat. Add the shallots and spring onion white and light green parts. Stir-fry for 30 seconds until starting to soften. Add the garlic and chilies and stir-fry for 20-30 seconds until fragrant.
  4. Stir-fry the veggies: Add the carrots, cabbage and green peas and stir-fry for 30-40 seconds until just starting to soften.
  5. Add the chicken, rice and sauce: Add the chicken and toss briefly to combine. Then add the cooked rice and pour the sauce on top. Stir-fry for 1 minute, until every rice grain is evenly coated in the sauce and caramelizes a little.
  6. Season and toss through spring onion: Season with fine sea salt and ground white pepper. Toss through most of the spring onion dark green parts (reserve some for garnish) and switch off the heat.
  7. To Serve: Divide evenly onto plates and sprinkle with the reserved spring onion. Top each plate with a fried egg and drizzle sambal on top of the egg if desired. Serve immediately with cucumber slices, halved cherry tomatoes and/or fried shallots and shrimp crackers if desired.

Equipment

Notes

  1. ABC Kecap Manis Pedas. Kecap manis is a sweet dark thick Indonesian soy sauce. It is available at Asian supermarkets and online. I use a spicy (‘pedas’) version but any thick sweet dark soy sauce will work, including Thai sweet dark soy sauce.
  2. ABC Sambal Extra Pedas. Sambal is an Indonesian chili sauce/paste made with chilies, garlic, tomatoes, sugar and spices. It’s sometimes made with other aromatics such as lemongrass and galangal too. I used a spicy version of ABS brand sambal, which is both sweet and a little spicy. Look for ABC brand sambal in an Asian supermarket. Substitute with sambal oelek or any chili garlic sauce/paste that is easily available to you.
  3. Shrimp Paste with Soybean Oil. Known by many different names like ‘gapi’, ‘kapi’, ‘trassi’ and ‘belacan’, shrimp paste is typically added to nasi goreng to enhance the flavors. I like to use a spicy Thai shrimp paste with soybean oil which comes in small glass jars. It is less potent than any of the aforementioned ones and adds more spicy delicious notes to this Chicken Nasi Goreng recipe. Any type of shrimp paste will work for this recipe though. Use whichever type you have on hand or can easily purchase.
  4. Fresh Red Chilies. Adjust the quantity to taste based on your heat level preference. Leave them out if you prefer your nasi goreng to be more sweet than spicy.
  5. Thai Jasmine Brown Rice. White jasmine rice or any cooked long grain rice will work. Day-old or two day-old cooked chilled rice works best for making fried rice and won’t become mushy.
  6. Nutritional Information: Nutritional information provided is only for the Chicken Nasi Goreng with a fried egg and 5 grams of sambal extra pedas topping for each serving. It does not include any of the other optional serving items as the type and amounts you use may vary based on your preference.
  7. Meal prep option and reheating leftovers. Double the ingredients by clicking the ‘2x’ button at the top of the recipe card to make four 4 servings. Use a large enough wok or deep skillet to cook the fried rice or cook in two batches. Divide into meal prep containers or any airtight sealed container and store in the fridge for up to 4 days. Reheat the fried rice on high in the microwave for 1.5 to 2 minutes or until hot throughout. I recommend frying the eggs and topping on the reheated fried rice just before eating.
  8. See the ‘Variations’ section in the post above if you’d like to customize this recipe.

Nutrition

Find it online: https://thatspicychick.com/chicken-nasi-goreng-recipe/