So aromatic and full of flavor is this Indonesian Fried Rice (Nasi Goreng)! Easy and delicious side dish for sure!
Oh, Fried Rice – whatever the style of cooking, seasoning or its origin, I totally love it! I think it is one of the most versatile side dishes and when some meat and vegetables are added, it can be a one-pot meal on its own right. Moreover, it is such a big money-saver as you don’t waste left-over rice by throwing it away, you can use it and make a delicious dish out of it.
Without much ado, here’s our version of this truly popular fried recipe from Indonesia – Nasi Goreng. I added some left-over Chicken Adobo but you can also use shrimp or pork, if you wish. And to make it a perfect meal, don’t forget to have it with some fried eggs. Great for breakfast or dinner! Enjoy!
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2 cups uncooked Basmati Rice (or if you have some left-over Rice about 3-4 cups)
1 teaspoon ground Turmeric
1 teaspoon Salt
3 Tablespoons Oil
3 Garlic cloves, crushed
1-inch fresh Ginger root, peeled and grated or finely chopped
1-2 fresh red Chilies, seeds removed and thinly sliced (adjust to desired heat level)
1 bunch (about 6-8) Scallions (Green Onions), thinly and diagonally sliced
1 1/2 – 2 cups cooked Chicken, shredded or chopped thinly
3 Tablespoons Kecap Manis or 3 Tablespoons Soy Sauce mixed with 1 Tablespoon Honey (or to taste)
Chopped fresh Cilantro (or Coriander), for garnish
*Note: If using left-over rice, proceed to the cooking /stir-frying instructions (2nd paragraph below).
Rinse the rice twice and drain well. Place in a saucepan or rice cooker. Stir in the ground Turmeric and salt. Add about 3 cups of water. Bring to a boil, cover and simmer until the rice is cooked and quite dry. Let it sit for a few minutes. You can make this a day ahead or simply use left-over rice. Once it has cooled down, refrigerate until ready for use. If you are cooking it the same day, transfer the cooked rice (after it has been allowed to sit for 10-12 minutes) to a flat baking tray. Allow to cool completely and fluff with a fork to separate the grains. Leave it for at least 1 hour or chill in the fridge until it has turned cold (like a left-over rice).
Heat half of the oil in a large wok or deep frying pan to medium. Let the garlic sizzle for a few seconds until aromatic. Lower the heat to the lowest setting then add the ginger, chilies, and half the scallions. Stir-fry for a couple of minutes until softened. Pour in the remaining oil, increase the heat and add the shredded chicken. Cook until the chicken is fully heated through.
Add the rice in batches, stirring each batch carefully until fully blended with the other ingredients. When the rice is heated through, pour in the soy sauce mixture or kecap manis. Stir well so as to distribute the sauce evenly. Adjust the seasoning to taste.
Transfer to a serving plate and garnish with chopped cilantro and the remaining green onions (scallions). This is traditionally served with some fried eggs, just like in the Philippines! 🙂
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