Nasi Goreng
An aromatic Nasi Goreng with day-old fried rice, tender chicken, shrimp paste, and sweet soy sauce, served with a fried egg, cucumber, and tomato.
- 35 min
- 640 kcal / serving
- medium
- Protein
- 30 g
- Fat
- 19 g
- Carbs
- 76 g
Contains: crustaceans, soy, gluten, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g cooked rice (day-old)
- 150 g chicken breast fillet
- 2 shallots
- 2 garlic cloves
- 1 red chili
- 1/2 tsp terasi (shrimp paste)
- 2 tbsp kecap manis
- 1 tbsp soy sauce
- 1 tsp sambal oelek
- 2 tbsp vegetable oil (for frying)
- 2 eggs
- 1/2 cucumber
- 1 tomato
- 2 tbsp fried shallots (ready-made)
- Salt
- Pepper
Method
- Dice the chicken breast fillet into small cubes. Finely chop the shallots, garlic, and chili.
- Heat 1 tbsp vegetable oil in a large pan or wok. Sauté the shallots, garlic, chili, and terasi over medium heat for 2-3 minutes until fragrant.
- Add the diced chicken and fry, stirring, for about 5 minutes until cooked through.
- Add the cooked rice, kecap manis, soy sauce, and sambal oelek. Mix everything well and stir-fry for another 5-7 minutes until the rice is slightly crispy. Season with salt and pepper.
- Heat the remaining vegetable oil in a separate pan and fry the eggs to make sunny-side up eggs.
- Slice the cucumber and tomato.
- Arrange the Nasi Goreng on two plates, top each with a fried egg, and garnish with fried shallots, cucumber, and tomato slices.
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