Nasi GorengIndonesian Fried Rice
An Indonesian fried-rice variation with chilled cooked rice, chicken, egg, vegetables, chili, and sweet soy sauce.
Prep
20m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 700gWhite Rice (cooked and chilled)
Stir-Fry
- 300gChicken Breast (cut into small pieces)
- 2pcsEgg (beaten)
- 80gShallot (finely chopped)
- 15gGarlic (finely chopped)
- 10gBirds Eye Chili (finely chopped)
- 100gCarrot (small diced)
- 120gGreen Bean (thinly sliced)
Seasoning
- 40mlSweet Soy Sauce
- 20mlSoy Sauce
- 6gSalt
- 2gWhite Pepper
Stir-Fry
- 40mlVegetable Oil
Topping
- 40gScallion (thinly sliced)
- 1pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Separate the chilled white rice with your hands or a fork so the grains are loose before cooking.
- 02
Combine the sweet soy sauce, soy sauce, salt, and white pepper in a small bowl.
- 03
Heat the vegetable oil in a wok or large pan over high heat until shimmering.
- 04
Add the shallot, garlic, and bird's eye chili and stir-fry until fragrant.
- 05
Add the chicken breast and stir-fry until it reaches 74°C (165°F).
- 06
Stir in the carrot and green beans and cook until just tender but still bright.
- 07
Push everything to one side of the wok, pour in the eggs, and scramble until fully set.
- 08
Add the white rice and seasoning mixture, then stir-fry until the rice is steaming hot throughout and reaches 74°C (165°F).
- 09
Serve topped with the scallion and the lime wedges on the side.
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