Nasi Goreng

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4 People

Indonesian fried rice made easy but absolutely delicious!!

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Nasi Goreng

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 4 People

Ingredients

  • 1 cup Jasmine rice
  • 1/3 Coconut cream
  • 2 tbsp Red curry paste
  • 1 tbsp Peanut butter
  • 3 tbsp Kecap manis
  • 1 bunch Spring onions
  • 2 Carrots
  • 1 large clove Garlic
  • 2 cobs Corn
  • 1/2 Green chilli, (optional)
  • 2-3 Chicken thighs
  • Oil
  • 1 Egg, per serve
  • 2 Limes
  • 1 tbsp Fish sauce
  • 1 Cucumber
  • Dried shallots
  • Sriracha, (optional)

Method

  • 1)

    Cook rice in 3 cups of boiling water for approx 15 mins (or however you normally cook your rice then drain once cooked.
    – optimal to cook rice the day before and put in fridge to dry overnight in container.
    – if cooking rice as you make dish, cook rice first, spread out on plate and place in fridge to dry until you fry it in the pan.

  • 2)

    Next make the marinade: add coconut cream, 1 tablespoon curry paste, peanut butter and 1 tablespoon of kecap manis to a bowl and stir. Cut up chicken thighs into small pieces and place into bowl to marinade.
    – do this the day before and marinate chicken over night in fridge if possible.

  • 3)

    Finely chop the bottom half of spring onions and place into bowl for veg for rice. Set aside top halves for the garnish.

  • 4)

    Peel and finely dice carrots and put into bowl with spring onion.

  • 5)

    Add garlic and kernels of corn to veg bowl.

  • 6)

    For garnish finely chop top halves of spring onion and green chili and place in separate bowl together.

  • 7)

    Thread chicken onto skewers – if doing skewers on BBQ soak them in water first so not to burn.

  • 8)

    Get pan and oil really hot then add a small amount of skewers at a time and cook for 2 minutes either side.

  • 9)

    After cooking the chicken, add eggs to pan to fry using residual oil. 4-5 mins to cook.

  • 10)

    Give pan a wash and dry then put back on high heat. Add a glug of oil to pan.

  • 11)

    Once oil is heated, add a tablespoon of curry paste and bowl of chopped veg. Give that a stir and allow to cook for a couple of mins.

  • 12)

    Add zest of 2 limes.

  • 13)

    Once veg starts to soften add rice, half at a time and mix through veg.

  • 14)

    Add 2 tablespoons of kecap manis, 1 tablespoon of fish sauce and iuice of 2 limes.

  • 15)

    Pull off stove once rice is colored with kecap manis and veg has softened.

  • 16)

    Serve in a mound by filling small bowl with rice and flipping over like a sand castle) or spoon onto plate.

  • 17)

    Top with fried egg, spring onion and chili garnish, a few peeled ribbons of cucumber and dried shallots.

  • 18)

    Place a couple of skewers of chicken next to rice.

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