Nasi goreng-style fried rice

Meaning 'fried rice' in Malaysian and Indonesian, nasi goreng is a classic Asian street food and comfort food. If you have a fridgeful of leftover rice, make this fast, filling and flavourful dish.

Nasi goreng-style fried rice Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 4 tbsp vegetable oil
• 1 small free range chicken breast fillet, thinly sliced
• 1 small brown onion, thinly sliced
• 2 garlic cloves, minced
• 1 long red chilli, finely chopped
• 1-2 tsp roasted belachan (shrimp paste)
• 3 cups day-old cooked long grain rice
• 2 cups thinly sliced Asian greens, such as bok choy or baby choy sum
• 2 tbsp kecap manis
• 2 tsp soy sauce
• sugar, to taste
• salt, to taste
• 1 spring onion, thinly sliced
• 3 tbsp fried shallots
• 4 eggs

Garnishes (optional)

• sliced cucumber
• tomato wedges
• crispy fried dried anchovies
• lime wedges

Instructions

1. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook the chicken until browned on both sides and just cooked through. Transfer to a plate.
2. Add another 2 tablespoons of oil to the pan, then add the onion and stir until soft. Add the garlic, chilli and belachan and stir until fragrant. Add the rice, stirring to break up any clumps and cook until heated through and well coated in the flavoured oil.
3. Add the bok choy, kecap manis and soy sauce and stir to coat the rice evenly. Return the chicken to the pan, season with salt and sugar and toss to combine well.
4. Divide the rice among bowls, then scatter with spring onions and fried shallots.
5. For the fried eggs, heat 1 tablespoon oil in a large frying pan over medium heat. Crack the eggs into the pan and fry, sunny-side up for 2–3 minutes or until cooked to your liking.
6. Serve the rice with a fried egg on top, with a side of cucumbers, tomatoes, fried anchovies and lime wedges.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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