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Nasi Goreng Meal Prep

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: 593kcal
Servings: 5 People
Metric - Imperial

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.
Chef's Tips
Chilling the rice fully before frying is what stops it from turning gluggy — freshly cooked rice has too much surface moisture and will steam instead of fry.
Cook the rice over high heat and keep it moving so it fries against the hot pan rather than sitting and steaming.
Frying the eggs separately and placing them on top just before serving keeps the yolk clean and the presentation restaurant-style, rather than mixing it through.
Storage & Reheating
Store in the fridge for up to 4 days. Freezing isn't recommended once the fried egg is on top, as the texture turns rubbery — if you want to freeze ahead, freeze the rice and chicken portion on its own for up to 2 months and fry a fresh egg on the day. Microwave until hot, stirring halfway. Fry a fresh egg on the day if preferred.
Serving 370gCalories 593kcalCarbohydrates 66.4gProtein 45.1gFat 15.4gSaturated Fat 4.3gPolyunsaturated Fat 2.89gMonounsaturated Fat 6.11gCholesterol 338.1mgSodium 903.8mgPotassium 602.5mgFiber 3.9gSugar 10.3gVitamin A 334.5IUVitamin C 2.17mgCalcium 67.7mgIron 4.8mg