Nasi Goreng
Nasi goreng lives or dies on the rice, and the secret is doing it a day ahead, or at least chilling it properly before it hits the wok. Cold, dried-out rice fries instead of turning into a sticky mess.
Kecap manis is what gives this its signature sweet, sticky edge, backed up by fish sauce and sambal for depth and heat. Everything gets tossed hard over high heat so the rice actually catches a bit at the edges instead of just steaming in the sauce.
A fried egg on top of each portion, crispy shallots to finish. Five containers of something a lot more interesting than your usual fried rice.
Nasi Goreng
NASI GORENG · CHICKEN · MEAL PREP · EASY
Real fried rice, not steamed rice with sauce
Chilling the rice before it goes anywhere near the wok is the single biggest difference between rice that actually fries and rice that just clumps and steams in the sauce.
Kecap manis, fish sauce and sambal together give you sweet, salty and spicy all at once, and tossing everything hard over high heat is what caramelises the edges of the rice instead of just coating it.
A fried egg on top isn't optional as far as I'm concerned, it's what pulls the whole bowl together.
Nasi Goreng Meal Prep
Ingredients
Rice
- 350 g Jasmine Rice Washed
- 600 ml Cold Water
- Salt To Taste
Protein
- 800 g Chicken Thigh, Boneless & Skinless Diced
- 10 ml Neutral Oil
- Salt & Pepper To Taste
Aromatics
- 4 Garlic Cloves Minced
- 3 Shallots Sliced
- 1 Red Chilli Sliced
Vegetables
- 350 g Frozen Mixed Vegetables
Sauce
- 45 g Kecap Manis
- 15 ml Light Soy Sauce
- 5 ml Fish Sauce
- 5 g Sambal Oelek
- 3 g Shrimp Paste Optional
Serving
- 5 Eggs
- 3 Spring Onions Sliced
- Fried Shallots
Method
- Rinse the rice until mostly clear. Add to a pot with the water and salt. Bring to a boil, cover, reduce to low and cook for 12 minutes. Rest covered for 5 minutes. Spread on a tray to release steam then chill in the fridge or freezer.
- Heat a large pan or wok over medium-high heat. Add the oil and cook the diced chicken with salt and pepper until browned and cooked through, reaching an internal temperature of 74°C (165°F), about 5-6 minutes. Remove and set aside.
- In the same pan, add the garlic, shallots and chilli. Cook for 1 minute until fragrant. Add the frozen vegetables and cook for 2-3 minutes until heated through and any moisture has evaporated.
- Return the chicken to the pan. Add the chilled rice and break it up with a spatula, tossing over high heat so the rice fries rather than steams.
- Add the kecap manis, soy sauce, fish sauce, sambal and shrimp paste. Toss well until the rice is evenly coated and slightly caramelised. Cook for 2-3 minutes until hot and fragrant. Stir through the spring onions and divide evenly between five containers.
- Fry the eggs in a separate pan in a little oil until whites are set and edges are lightly crisp. Place one fried egg on top of each portion. Finish with fried shallots and extra spring onion. Cool completely before sealing and refrigerating.
Why chill the rice before frying it?⌄
Freshly cooked rice holds too much moisture and clumps together in the pan, steaming rather than frying. Chilling it dries the grains out and lets them separate, which is what gives proper fried rice its texture.
What is kecap manis and can I substitute it?⌄
It's a thick, sweet Indonesian soy sauce, and there's no perfect substitute for the flavour it brings. In a pinch, mix regular soy sauce with a bit of brown sugar or molasses to get closer to the same sweet, sticky character.
Can I make this vegetarian?⌄
Yes, swap the chicken for extra vegetables or firm tofu, and leave out the fish sauce and shrimp paste. Use a vegetarian oyster sauce alternative if you want to keep some of that savoury depth.
Is the shrimp paste necessary?⌄
It's listed as optional for a reason. It adds a real depth of savoury flavour if you have it and don't mind the smell while cooking, but the dish still works well without it.
