Nasi Goreng with Chicken & Fried Eggs

Photo: shankar s. from Dubai, united arab emirates · CC BY 2.0 · source
Indonesia's beloved fried rice: day-old rice tossed over high heat with chicken, chili and sticky kecap manis until the grains caramelize, crowned with a runny fried egg and cool cucumber and tomato.
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Ingredients
- 2 cups jasmine rice, cooked the day before (about 6 cups cooked)
- 12 oz boneless chicken thighs, thinly sliced
- 3 tbsp kecap manis
- 1 tbsp soy sauce
- 1 tbsp sambal oelek (or to taste)
- 1 onion, diced
- 3 garlic cloves, minced
- 4 eggs
- 1 cucumber, sliced
- 2 Roma tomatoes, in wedges
- 2 green onions, sliced
From your pantry: 3 tbsp oil, salt.
Instructions
- Break up the cold rice with your hands so there are no clumps.
- Heat 2 tbsp oil in a wok or large skillet over high. Add the garlic and sambal and stir 10 seconds, then the onion for 1 minute.
- Add the chicken and stir-fry until it turns opaque, about 3 minutes, then add 1 tbsp of the kecap manis and cook another minute until lightly glazed.
- Add the rice, the rest of the kecap manis and the soy sauce. Stir-fry constantly for 3 to 4 minutes, letting the rice sit for a few seconds between stirs, until it is evenly brown and some grains turn crisp and sticky.
- Fry the eggs sunny side up in the remaining oil in a separate pan. Serve the rice topped with an egg and green onions, with cucumber and tomato on the side.
Tip: A teaspoon of shrimp paste (terasi) fried with the garlic gives restaurant-depth flavor. Store-bought fried shallots and shrimp crackers are classic toppings.
Nutrition per serving
| Calories | 680 |
|---|---|
| Protein | 32 g |
| Carbohydrates | 93 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 13 g |
| Sodium | 1160 mg |
Good for
Adapted from RecipeTin Eats.