Nasi goreng - one of my favorite Indonesian dishes. I used to eat this with my family growing up in the UAE - it was a weekend favorite. It's easy to put together, just make sure you have chilled the rice before cooking!
Note: rice must be cooked, chilled in the freezer for an hour, and then left in the fridge until ready to cook.
Ingredients
Kecap manis
1/2 cup soy sauce
1/3 cup brown sugar
Chicken
1 tbsp olive oil
300g chicken, thinly slice
1 tbsp kecap manis
Rice
1 tbsp olive oil
3 garlic cloves
1 1/2 tsp fresh red chilli, very finely chopped
1 onion, finely chopped
1/2 tsp ginger, freshly grated
3 cups cooked white rice, chilled in the freezer then refrigerated (see note 1)
2 tbsp kecap manis
Garnish
Fried eggs
Green onions, sliced
Lime wedges
Directions
To prepare the kecap manis, combine soy sauce and brown sugar over medium heat. Bring to a simmer and reduce until it becomes a syrup consistency, about 3-4 minutes. It will thicken more as it begins to cool.
Heat 1 tbsp of olive oil over high heat, add garlic and chili, and stir for 10 seconds.
Add onion and ginger and cook for 1 minute.
Add chicken, cook until its mostly cooked through, about 5-6 minutes, and then add 1 tbsp kecap manis.
Cook for another 1 minute and stir to coat and caramelize the chicken.
Add the rice, remaining kecap manis, and cook for 2 more minutes until the sauce thickens.
Top with a fried egg and garnish with green onion and red chilis.
-- Notes --
Note 1: you can make this with white rice, or alternatively, I've made this with brown basmati rice. I'm not sure how well it'll go with regular brown rice as brown rice is quite nutty. It's important the rice is chilled in the freezer for an hour, then chilled in the fridge before ready to cook. This step is important because it dries out the rice, making it easier to fry evenly and caramelize the rice with the sauce.
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