Chicken Nasi Goreng

Ingredients

• 3 tbsp cooking oil (For frying in the wok)
• 3 tbsp boneless chicken thigh (Diced; the author used one small boneless thigh)
• shallots (Chopped; an additional shallot may be fried separately for serving)
• garlic (Chopped; use 2–3 cloves)
• red or green chili (Chopped, to taste)
• 0.75 cup cabbage (Chopped)
• 0.25 tsp shrimp paste (Optional; skip if you do not like a fishy flavor)
• 1 tbsp sweet soy sauce
• 1 tsp dark soy sauce
• 0.5 tsp oyster sauce
• 3 cup cooked rice (Use cold rice; day-old rice works best)
• salt (As needed)
• MSG (A pinch)
• green onions (For garnish)
• prawn crackers (Optional; the author served some on the side)
• egg (Optional; serve as a fried egg on top)

Steps

1. 1

   Heat a wok until very hot over a super-high flame. Add the oil.

2. 2

   Add the diced chicken and cook in the hot oil, stirring as needed.

3. 3

   Add the chopped shallots, chopped garlic, chopped red or green chili, and chopped cabbage. Keep mixing everything well over the super-high flame.

4. 4

   Add the shrimp paste, if using, followed by the sweet soy sauce, dark soy sauce, and oyster sauce. Mix well to distribute the seasonings.

5. 5

   Add the cold cooked rice. Stir and mix it thoroughly with the chicken, vegetables, and seasonings. Cold or day-old rice helps prevent the fried rice from becoming mushy.

6. 6

   Season with salt as needed and add a pinch of MSG. Mix to combine.

7. 7

   Garnish with green onions.

8. 8

   Optionally, fry a shallot separately and serve it with the nasi goreng. Serve with prawn crackers and, if desired, a fried egg on top.

Notes

The source does not specify the amount of chicken, shallots, chili, green onions, optional prawn crackers, or optional egg. It also does not specify exact cooking times or the amount of oil for frying the optional shallot, prawn crackers, or egg.

Nutrition per serving

• main
• fried rice
• Indonesian
• Southeast Asian
• chicken
• stir-fried
• quick
• dairy-free