Nasi Goreng with chicken

Let’s talk about Nasi Goreng with Chicken – the kind of dish that makes your kitchen smell like a street food market in Southeast Asia (in the best way possible).

“Nasi Goreng” literally means “fried rice” in Indonesian and Malay, but trust me, this is so much more than just rice in a pan. It’s bold, aromatic, slightly smoky, and packed with flavor in every bite. Add some tender chicken, and you’ve got a full-on comfort meal that comes together surprisingly fast.

The best part? It’s super easy to make, no fancy steps or hard-to-find ingredients. Just a bit of stirring, sizzling, and a whole lot of deliciousness.

Hope you’re hungry, because this one’s a keeper!

Ingredients: (for 4 servings)

• 250-300 g basmati rice cooked according to instructions the day before or at least a few hours before – we will use it cold
• half a Chinese cabbage
• 2 medium carrots
• 1 large shallot
• 2-3 hot peppers
• sweet soy sauce
• classic soy sauce
• sambal sauce
• 4 upper chicken thighs (or chicken breast)
• 150 g green beans
• 2 cloves garlic
• a red onion
• an egg
• a cube of vegetable flavoring soup concentrate
• a little olive oil for frying
• tomatoes and cucumbers for serving

Preparation:

Rinse the chicken and cut it into small cubes, then place it in a bowl. Drizzle generously with sweet soy sauce and let it marinate while you prep the other ingredients.

In a separate bowl, beat the egg thoroughly.

Peel and finely chop the onion. Slice the garlic after peeling, and wash and finely chop the chilli peppers – seeds and all, if you like the heat!

Next, finely shred the cabbage, chop the green beans into bite-sized pieces, slice the carrot into thin strips, and cut the bell pepper into similar-sized pieces.

Heat a little olive oil in a large wok, and once it’s hot, add the onion, chili peppers, and garlic. Sauté briefly until fragrant, then add the marinated chicken. Cook until the chicken is nicely browned and cooked through.

Next, stir in the pre-cooked, cooled, and well-drained rice. Drizzle with both regular and sweet soy sauce to taste (I used about 4–5 tablespoons of regular soy sauce and 3–4 tablespoons of sweet soy sauce, but you can always adjust later).

Mix everything thoroughly to combine all the flavours.

Next, pour in the beaten egg and stir it through the mixture. Add the remaining vegetables along with the soup stock cube, and give everything a good mix. Then, add the sambal sauce (about 3 tablespoons – I used 4, and it had a nice kick!), stir well, and continue to cook the mixture, stirring constantly, for around 10 minutes.

Quick, full of flavours, delicious and easy to make. 🙂

Serve alongside fresh cucumber and tomato slices. Traditionally, Nasi Goreng is topped with a fried egg, but we skipped it this time to keep things a bit lighter. 🙂

If you try the recipe, let me know how you liked it! 😊

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