Nasi goreng – Indonesian fried rice with chicken and fried egg
Indonesian fried rice with chicken, vegetables, garlic and chilli, flavoured with sweet kecap manis and topped with a fried egg. Prawns work instead of chicken, and leftover rice from the day before makes it even quicker.
- 45 minTime
- 33 minHands-on
- 4Portions
- ≈ 32 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 3 dlRice, jasmine rice
- 400 gChicken breast
- 1Yellow onion
- 3 clovesGarlic
- 1Chili, red (optional)
- 2Carrots
- 200 gWhite cabbage
- 3 tbspRapeseed oil, for frying
- 4 tbspKecap manis (sweet soy sauce)
- 1 tbspSoy sauce
- 4Eggs
- 1 tbspRapeseed oil, for the eggs
- 3Spring onions
On the side
- ½Cucumber
Method
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Spread the rice out on a tray or large plate and leave it to cool and steam off for about 10 minutes, so it doesn't turn sticky when fried.
- Peel and finely chop the onion, garlic and chilli. Peel the carrots and cut them into thin sticks, and shred the cabbage.
- Cut the chicken into small pieces.
- Heat the oil in a wok or large frying pan and stir-fry the chicken over a high heat for 3–4 minutes. Add the onion, garlic and chilli and fry for 1 minute, then the carrot and cabbage for 2–3 minutes.
- Add the rice and stir-fry for 3–4 minutes. Stir in the kecap manis and soy sauce and fry until the rice is hot and glossy.
- Fry the eggs in the oil in another frying pan for 3–4 minutes, so the yolks are still a little runny.
- Slice the cucumber and spring onions. Serve the rice topped with a fried egg, with the cucumber and spring onion alongside.
The cost is estimated from Swedish grocery prices.
