Nasi Goreng Ayam (Indonesian Chicken Fried Rice)
Updated November 12, 2020
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
2 boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
¼ teaspoon sea salt and a scant ⅛ teaspoon white pepper, plus more as needed
3 tablespoons coconut oil or sunflower oil
2 shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
1 (3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
2 garlic cloves, peeled and thinly sliced
1 cup green beans, chopped
2 scallions, chopped into large chunks
¼ teaspoon ground turmeric
3 ½ ounces uncooked jasmine or basmati rice, cooked and cooled (about 3 cups)
2 tablespoons store-bought or homemade kecap manis (see Note for recipe)
2 teaspoons light soy sauce
1 ½ teaspoons fish sauce
2 large eggs, or duck eggs
1 tablespoon store-bought or homemade crisp fried shallots
½ long red chile, such as cayenne, thinly sliced
Prawn crackers, for serving
Nutritional analysis per serving (2 to 4 servings)
45 grams carbs; 485 milligrams cholesterol; 480 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 3 grams fiber; 993 milligrams sodium; 29 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, season the chicken pieces with the salt and white pepper.
- Step 2
In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Step 3
Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Step 4
Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Step 5
Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Step 6
Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Step 7
Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
To make your own kecap manis, in a medium saucepan, bring ¾ cup light soy sauce or gluten-free tamari with 1¼ packed cups palm sugar or light or dark brown sugar to a simmer over medium. Reduce heat to low and cook until mixture thickens to the texture of maple syrup, about 5 minutes. Let cool. Cover and refrigerate for up to a few weeks. Makes about ¾ cup.
Private Notes
Comments
Is the 3 oz of rice a mistake? That's about 1/4 cup dry rice, maybe 1/2 c cooked, to make 2-4 servings. Could they mean 3 cups cooked?
Team Tofu.
fyi, for those in the SF Bay Area, kecap manis can be found at an Asian supermarket. I found some at the Pacific Super on Alemany in SF.
Just made this for lunch today with shrimp because I didn't have chicken. We gave it 5 stars and will be making it again! Instead adding a chile at the end, we dotted it with chili crisp oil before serving. It was easy and quick, partly because I made the rice in the morning and let it cool.
Very nice. Always a good way to use left over rice. A winner
Make turmeric coconut rice. Let cool. Caramelized onions deeply. Add lots of garlic and grated ginger. Stir in cold rice and fold around. Let some bits get crusty. Make a crater and crack several eggs into it. Scramble them. Then stir them through. Delicious!