Classic Nasi Goreng (Indonesian Fried Rice)

• •4 cups Day-old cooked white rice (cold, preferably jasmine rice)
• •1 lb Boneless, skinless chicken thighs (cut into small cubes)
• •1 piece Large shallot (finely chopped)
• •3 pieces Garlic cloves (minced)
• •2 pieces Red chilies (like bird's eye) (finely sliced, adjust to taste for heat)
• •3 tbsp Kecap Manis (sweet soy sauce)
• •1 tbsp Soy sauce
• •1 tsp Sesame oil
• •2 tbsp Vegetable oil
• •4 pieces Large egg (for frying, one per serving)
• •2 stalks Green onions (sliced, for garnish)
• •0.5 piece Cucumber (sliced, for garnish)
• •0.5 piece Tomatoes (sliced, for garnish)
• •0.5 tsp Shrimp paste (terasi) (optional, but highly recommended for authentic flavor)
• •to taste Salt
• •to taste White pepper

Instructions

1. 1

   Prepare your ingredients: Dice chicken, chop shallots, mince garlic, slice chilies, and have your cold day-old rice ready. If using shrimp paste, crumble it finely.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cubed chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Season with a pinch of salt and pepper. Remove chicken from the wok and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the chopped shallots, minced garlic, and sliced chilies (and shrimp paste if using) until fragrant, about 2-3 minutes.

4. 4

   Add the cold rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and lightly toasted.

5. 5

   Return the cooked chicken to the wok. Add the Kecap Manis, soy sauce, and sesame oil. Toss everything together vigorously to ensure the rice is evenly coated and the sauces are well distributed. Continue to stir-fry for another 2-3 minutes.

6. 6

   Taste and adjust seasoning if needed. While the Nasi Goreng is finishing, in a separate small pan, fry 4 eggs sunny-side up, one for each serving.

7. 7

   Serve the Nasi Goreng hot, topped with a fried egg, sliced green onions, and garnished with fresh cucumber and tomato slices on the side.

Chef's Tips

• 💡Using day-old, cold rice is crucial for Nasi Goreng, as it prevents the rice from becoming sticky and clumpy, giving it that perfect fried texture.
• 💡For extra flavor, you can add other vegetables like peas, diced carrots, or green beans during step 4.
• 💡If you don't have Kecap Manis, you can make a quick substitute by mixing soy sauce with brown sugar (about 2 parts soy sauce to 1 part brown sugar) and heating it gently until dissolved.
• 💡Adjust the amount of chili based on your spice preference. For more heat, add more fresh chilies or a pinch of dried chili flakes.