Incredibly flavorful Nasi Goreng
These are the top reasons why we adore this recipe:
- A delicious fried rice with golden pan-fried chicken breast and delicious sauce
- A delightful way to use leftover long-grain rice (ideally one day old)
- It will keep you full for hours, yet it's still fresh and light
- Dairy-free recipe
- A delicious midweek meal that you can easily prepare for a crowd
Essential ingredients
In this recipe, we adore the well-balanced sweet and umami flavor. It's such a special fried rice, utterly different from anything we've tried. In the next paragraph, find more information about the ingredients, or scroll to the end, where you can find the whole recipe.
Rice - always use long-grain rice (we used the local brand Zlato Polje). It's essential to cook it for at least a few hours, preferably a day before making Nasi Goreng.
Sweet soy sauce (kecap manis)—Kecap manis is a thick Indonesian sweet soy sauce you can purchase in a specialized store or home. It will take about 10 minutes, and you will need ingredients like light soy sauce, garlic, water, sugar, cloves, star anise, and water. Keep it refrigerated for weeks.
Cut chicken breast into thin, equally large strips to pan-fry them evenly.
Sambal Oelek is a spicy chili condiment. Use chopped fresh chili if you can't find it in a nearby specialized store or supermarket.
Scallion - Use the greens of spring onion or scallion to add freshness and lightness to the dish.
What to Serve with Nasi Goreng (Indonesian Fried Rice)
Nasi Goreng is the most amazing fried chicken that you can eat without any toppings, but it's truly more well-balanced and fresh when you serve it with these:
- thinly sliced fresh cucumbers
- thinly sliced tomatoes
- sunny-side up egg
- For an extra kick in flavor, add sliced chili and scallions
Storing and freezing
You can store Nasi Goreng in two ways. In both cases, we recommend storing it without the garnish and toppings.
When the dish is cooked, wait for it to cool, transfer it to an airtight container, seal it, and keep it refrigerated for up to 3 days.
Optionally, freeze the Nasi Goreng. When the dish is cooked, wait for it to cool, then transfer it to an airtight container or a freezer bag. Seal and place in the freezer for up to a month. Before serving, bring it to room temperature, then reheat well.
How to make Nasi Goreng at home (video)
Check this short video to master making Indonesian Fried Rice at home.
Next, try these fried rice recipes
Made in collaboration with Podravka d.o.o.
METHOD
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cook the rice
Rinse the long-grain rice under running water or rinse well in a bowl of water. Drain and transfer to a pot. Add water and salt and place over high heat. Bring to a boil, reduce the heat to low, and cover with a lid. Cook for 12 minutes. Remove from the heat, fluff it up with a fork, and set aside for at least 2 hours, or even better, overnight.
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KECAP MANIS (sweet soy sauce)
Combine light soy sauce, brown sugar, peeled garlic, cloves, star anise, and water in a saucepan. Place over high heat and bring to a boil. While stirring with a whisk, cook for 5 - 7 minutes for the sauce to reduce and thicken. Strain through a sieve and store in a bowl. Optionally place in an airtight container or glass, seal well, and keep refrigerated for up to 3 weeks.
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NASI GORENG
Place a large, deep pan or wok over high heat. Add diced onion and carrot. Pan-fry for a minute. Cut the chicken breast into very thin strips. Add to a pan, fry for a minute, then add the Sambal Oelek, garlic, and a tablespoon of kecap manis sauce. Pan-fry for 2 minutes, then add the rice. Toss to combine, season lightly with salt, and add two tablespoons of kecap manis. Pan-fry for another 2 - 3 minutes while stirring regularly. Stir in the chopped scallion, toss to combine, and remove from the heat.
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serve
Divide the Nasi Goreng between four plates. Add sliced cucumber and sliced tomatoes. Place a sunny-side egg on the rice, sprinkle with scallions and chili for spiciness, and serve.
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