Nasi Goreng (Indonesian Fried Rice)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp coconut oil
- 500 g chicken breast, finely chopped
- 3 eggs
- 7 g ginger, crushed
- 7 g garlic, crushed
- 1 small onion, finely chopped
- 1 red chilli, sliced
- 3 tbsp kepcap manis* or 2 tbsp dark soy sauce and 1 tbsp honey
- 1 tbsp fish sauce
- 250 g basmati rice, raw weight, cooked then chilled (READ the bit above this section about why you MUST use cold rice)
- Spring onions, for garnish
- Cucumber, for garnish
Method
- Heat the coconut oil in a wok on a very high heat until it begins to smoke.
- Add the chicken and fry until golden brown.
- Move to the edge of the wok and add the garlic, ginger, onion and chilli. Lightly fry for a minute.
- Add the eggs and let them sit for 30 seconds or so, without moving them. Partially mix, then let them set again, repeat this a few times until they're cooked though. If you just mix them straight into the mixture they won't cook properly and will go all weird.
- Add the chilled, cooked rice, fish sauce and the kepcap manis. Fry, mixing continuously for 2-3 minutes.
- Serve. Garnish with a fried egg on top, cucumber and spring onions