Name: Indonesian Nasi Goreng | Marion's Kitchen
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Indonesian
Ingredients: 200g (7 oz) chicken thigh, thinly sliced; 1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons; 2 Tbsp light soy sauce; 2 Tbsp vegetable oil, plus 1 extra teaspoons; 1 onion, sliced; 1 long red chilli, finely chopped; 3 garlic cloves, finely chopped; ½ tsp shrimp paste; 4 cups cooked rice; 1 chicken stock cube (optional); 4 Asian-style crispy fried eggs (check out Mama Noi and I making them here); 1 Lebanese cucumber, sliced; 1 tomato, sliced to serve; ¼ cup fried shallots; sambal oelek* to serve

Indonesian Nasi Goreng

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Fried rice is a true favourite of mine, and this Indonesian-style version is sweet, spicy and packed with savoury epicness. Rustle up a batch of my version of nasi goreng, top with a crispy fried egg, and I promise you won’t regret it.

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Indonesian Nasi Goreng

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

Ingredients

200g (7 oz) chicken thigh, thinly sliced

1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons

2 Tbsp light soy sauce

2 Tbsp vegetable oil, plus 1 extra teaspoons

1 onion, sliced

1 long red chilli, finely chopped

3 garlic cloves, finely chopped

½ tsp shrimp paste

4 cups cooked rice

1 chicken stock cube (optional)

4 Asian-style crispy fried eggs (check out Mama Noi and I making them here)

1 Lebanese cucumber, sliced

1 tomato, sliced to serve

¼ cup fried shallots

sambal oelek* to serve

Steps

In a small bowl, combine the chicken and 1 teaspoon of the kecap manis.
Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce.
Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Push all the aromatics to the side and add the chicken into the centre of the wok. Spread the chicken out and allow it to cook on one side. Then stir-fry for another 3 minutes or until the chicken is just cooked. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls.
Top the rice with a crispy egg and serve with cucumber, tomato and sprinkle over the fried shallots. Serve with sambal oelek.
Notes:

– Sambal oelek is a chilli paste that can be found in the Asian aisle at most supermarkets or from an Asian grocery store.

Chicken Fried rice Indonesian cuisine Lunch Rice

Indonesian Nasi Goreng

Fried rice is a true favourite of mine, and this Indonesian-style version is sweet, spicy and packed with savoury epicness. Rustle up a batch of my version of nasi goreng, top with a crispy fried egg, and I promise you won’t regret it.
PREP TIME	15 minutes
COOK TIME	15 minutes
SERVES	4

Ingredients

200g (7 oz) chicken thigh, thinly sliced

1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons

2 Tbsp light soy sauce

2 Tbsp vegetable oil, plus 1 extra teaspoons

1 onion, sliced

1 long red chilli, finely chopped

3 garlic cloves, finely chopped

½ tsp shrimp paste

4 cups cooked rice

1 chicken stock cube (optional)

4 Asian-style crispy fried eggs (check out Mama Noi and I making them here)

1 Lebanese cucumber, sliced

1 tomato, sliced to serve

¼ cup fried shallots

sambal oelek* to serve

Steps

In a small bowl, combine the chicken and 1 teaspoon of the kecap manis.
Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce.
Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Push all the aromatics to the side and add the chicken into the centre of the wok. Spread the chicken out and allow it to cook on one side. Then stir-fry for another 3 minutes or until the chicken is just cooked. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls.
Top the rice with a crispy egg and serve with cucumber, tomato and sprinkle over the fried shallots. Serve with sambal oelek.
Notes:

– Sambal oelek is a chilli paste that can be found in the Asian aisle at most supermarkets or from an Asian grocery store.

Toni

June 14, 2023

Awesome recipe

Thank you Marion for always sharing recipes with authentic ingredients for us. I actually was a bad pantry stocker and did not have enough dark sweet soy sauce at home. But all the other ingredients were prepared when I checked for that, so I went ahead and followed instructions. It was an amazing fried rice. I can’t wait to get some kekap manis and try this again!

Anna

September 5, 2022

Easy to make and super tasty!

I’ve made this a couple of times now and it’s so good! To the point my flatmate wanted me to make it every week! Forgot the chicken stock cube once and it’s definitely better with it!!

Julia

August 31, 2022

Amazing

It was amazing!! Especially with the shrimp paste, I was a bit of a sceptic when I first smelled it. But it’s delicious combined with the whole meal. 🙂

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