Indonesian Nasi Goreng Recipe

In this recipe, we'll show you how to make an authentic Indonesian nasi goreng that will transport you straight to the vibrant streets of Jakarta.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Lunch, Main Dishes, Rice, Snacks

Cuisine Indonesian

Servings people

Calories 400 kcal

Equipment

Ingredients

4 cups Cooked Long-Grain Rice Preferably Day-Old
2 tbsp Vegetable Oil
1 Onion Chopped
3 Garlic Cloves Minced
1 Red Chili Pepper Minced
1/2 lb Chicken Breast Boneless, Diced
1/2 cup Carrots Diced
1/2 cup Frozen Peas
2 tbsp Kecap Manis (Sweet Soy Sauce)
1 tbsp Soy Sauce
Salt To Taste
Black Pepper To Taste
4 Fried Eggs Optional, For Serving

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Instructions

In a mixing bowl, whisk together the kecap manis, soy sauce, salt, and black pepper to make the sauce.
Heat the vegetable oil in a wok or large skillet over high heat. Add the chopped onion, minced garlic, and minced chili pepper. Stir-fry for 1-2 minutes, until the onion is translucent.
Add the diced chicken to the skillet and stir-fry for 3-4 minutes, until the chicken is cooked through.
Add the diced carrots and frozen peas to the skillet. Stir-fry for another 2-3 minutes, until the vegetables are tender.
Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon or spatula. Pour the sauce over the rice and stir everything together until the rice is evenly coated.
Stir-fry the nasi goreng for 3-5 minutes, until everything is heated through and the rice is lightly browned.
Serve the Nasi Goreng hot, with a fried egg on top of each portion, if desired.

Notes

Note: Nasi goreng can be stored in the fridge for up to 3 days. To reheat, stir-fry the nasi goreng in a skillet over medium-high heat for 5-7 minutes, until heated through.

Nutrition

Serving: 1.5cupsCalories: 400kcalCarbohydrates: 58gProtein: 20gFat: 10gSaturated Fat: 1.5gCholesterol: 50mgSodium: 430mgFiber: 3gSugar: 10g

Keyword African rice, freid rice, Indonesian, Indonesian Nasi Goreng, Nasi Goreng

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