Nasi Goreng
A delicious bowlful of umami packed with succulent chicken and aromatic ginger, brought together with the Indonesian sauce kecap manis for a little sweetness. Try making a quick pickle by scrunching thinly sliced cucumber with a pinch of salt and a splash of rice wine vinegar for added freshness.
30 minutes
Serves 4
Ingredients
- 5 boneless and skinless chicken thighs, cut into 3cm chunks
- 3 tbsp kecap manis
- 3 tbsp sunflower or vegetable oil
- 4 spring onions, whites parts roughly chopped and green tops finely sliced
- 2 garlic cloves, finely chopped
- 3cm piece of fresh ginger, finely chopped
- 1 red chilli, finely chopped
- 500g cooked jasmine rice, cooled
- 2-3 tbsp low-salt soy sauce
- 4 Enriched eggs
- 2 limes, cut into wedges
- 4 sprigs fresh coriander, leaves picked
- Chilli oil, crispy shallots, quick pickled cucumber to garnish (optional)
Method
- Tip the chicken pieces into a bowl, season and mix with 1½ tbsp kecap manis.
- Place a wok or large frying pan over a medium-high heat. Add 1 tbsp oil and cook the chicken for 7-8 mins, tossing frequently until golden and almost cooked through. Remove to a plate.
- Tip in the whites of the spring onions, garlic, ginger and chilli and cook for around 2 mins, until softened and beginning to colour. Add in the cooked rice and return the chicken to the pan. Add the soy sauce, and remaining kecap manis. Cook for 2-3 mins, tossing constantly until the rice is piping hot and everything has come together.
- Remove to the plates. Add another 1 tbsp oil to the pan and fry the eggs, 2 at a time, until crispy on the base and cooked to your liking. Repeat with the final 1 tbsp oil and eggs.
- Divide the rice between the bowls, finish with the crispy egg, scatter with green spring onions, coriander and any extra toppings.
