Sweet & Spicy Indonesian Nasi Goreng
A sweet, spicy, and utterly irresistible Indonesian fried rice classic. This street food favourite is packed with savoury chicken and fresh vegetables, offering a quick, bold, and satisfying meal.
Ingredients
white onion0.5 wholefinely chopped
chicken thighs400 gthinly sliced
soy sauce1 tbspfor marinade
garlic cloves4 cloveminced, for marinade minced
jasmine rice400 gday-old, cooked
extra virgin olive oil2 tbspto cook
salt1 pinch
black pepper1 pinch
bean sprouts100 g
spring onions2 wholesliced
fried shallots25 gto serve
lime1 wholecut into wedges, to serve
ketjap manis5 tbspor other sweet soy sauce
eggs6 whole
sriracha1 tbspor sambal if you can find it
vegetable oil15 ml
Instructions
Chef's Tips
Always use day-old cooked rice for fried rice dishes. Freshly cooked rice contains too much moisture and will result in a soggy, clumpy texture.
For an extra smoky flavour (wok hei), ensure your wok is extremely hot before adding the oil and ingredients, and cook in small batches if necessary.
Marinate the Chicken
Thinly slice the chicken thigh. In a bowl, combine the chicken with 2 tbsp of ketjap manis, 1 tbsp of soy sauce, 15 ml of vegetable oil, and 1 minced garlic clove. Mix well and allow to marinate for 15 minutes.
Cook the Chicken
Heat a wok or large frying pan over high heat. Add the marinated chicken and stir-fry until it is fully cooked, golden brown, and slightly sticky. Remove the chicken from the pan and set aside.
Sauté Aromatics and Egg
In the same pan, add 2 tbsp of extra virgin olive oil. Add the finely chopped onion and 3 minced garlic cloves. Sauté until the aromatics are fragrant and softened. Push the mixture to one side of the pan, then pour in the 2 lightly beaten eggs. Scramble the eggs until just cooked, then mix them thoroughly with the onion and garlic mixture.
Fry the Rice
Add the day-old cooked jasmine rice to the pan. Break up any clumps and stir-fry until the grains separate and begin to toast slightly. Season the rice mixture with 3 tbsp of ketjap manis, 1 tbsp of sriracha, salt, and black pepper. Stir well to ensure the rice is evenly coated and coloured.
Finish the Stir-fry
Return the cooked chicken to the pan. Add the bean sprouts and sliced spring onion. Give the mixture a final, vigorous toss for all the flavours to combine and the sprouts to slightly soften, about 1 minute.
Prepare Garnish and Serve
While the rice is finishing, fry the remaining 4 eggs (one per serving) until the whites are set and the yolks are runny. Transfer the nasi goreng to serving dishes. Top each portion with a fried egg, a handful of fried shallots, and a squeeze of fresh lime juice.
