Indonesian Nasi Goreng

Ingredients

• 740 g (4 cups)uncooked rice
• To tasteAsian greens, such as bok choy, mustard greens or choy sum
• 2 tablespoons for the rice, plus 1 tablespoon for the vegetablesIndonesian chilli sauce, such as ABC Sambal Pedas
• To tastechicken breast, wings or thighs, for frying
• 1 largeonion, sliced
• 2 mediumtomatoes, thinly sliced
• 6eggs, fried sunny-side up
• 2chicken stock cubes
• 2 teaspoonsgarlic powder
• 2 teaspoonsonion powder
• 1 teaspoonground cumin
• 1 teaspoonturmeric
• 1 teaspoonlemongrass powder
• 1 teaspoonground coriander
• 1 teaspoonchilli powder
• 1 tablespoon, plus more as neededoil
• 1 tablespoonketchup
• To tastespring onions, chopped, to garnish

Instructions

1. 1

   Cook the rice

   Cook the rice according to the packet instructions. Fluff it with a fork, spread it on a baking sheet and leave it to cool; for better results, refrigerate it for a few hours.

2. 2

   Slice the vegetables

   Cut the Asian greens into small, bite-sized pieces. Thinly slice the onion and tomatoes, then set them aside.

3. 3

   Mix the spices

   If making the nasi goreng spice mix, combine the garlic powder, onion powder, cumin, turmeric, lemongrass powder, coriander and chilli powder in a small bowl.

4. 4

   Fry the chicken

   Heat oil and fry the chicken in small batches until cooked through. Cover it with foil to keep warm.

5. 5

   Season the rice

   Put the cooked rice in a wok over low heat. Add the chopped Asian greens, stock cubes and spice mix, and stir until combined and heated through. Mix in 2 tablespoons of ABC chilli sauce.

6. 6

   Sauté the vegetables

   Fry the onion in 1 tablespoon of oil until it starts to caramelise. Add 1 tablespoon of ABC chilli sauce, 1 tablespoon of ketchup and the sliced tomatoes. Cook for 2 minutes, until heated through.

7. 7

   Fry the eggs

   Heat oil in a frying pan and fry the eggs. Sunny-side up eggs make an attractive topping.

8. 8

   Plate and serve

   Serve the nasi goreng on plates. For a moulded serving, pack rice into a bowl, level the top, then invert it onto a plate. Add the fried chicken, sautéed onion and tomatoes, and a fried egg; garnish with chopped spring onions.

What is nasi goreng?

Nasi goreng means fried rice in Indonesian and is a familiar, adaptable dish in Indonesian cooking. It is typically built around rice seasoned with aromatics and a savoury, often spicy sauce.

This version pairs spiced rice with chicken, vegetables and a fried egg. Chilling the cooked rice before frying helps keep the grains separate as they heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 35g protein, 105g carbs, 18g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs contribute much of the protein. Frying oil and the egg yolks add fat; a generous helping of greens alongside the rice is a practical way to balance the plate.

Choosing the rice

Cooked rice: The recipe starts with uncooked rice, then cools it before it goes into the wok. Spread it out on a baking sheet so it cools more evenly, and refrigerate it for a few hours if you have time.

Freshly cooked rice: If you cannot chill it for long, let it cool as directed and handle it gently in the wok. Rice that is still very hot and steamy can clump more readily.

Build the spice flavour

Dry spices: Garlic and onion powders, cumin, turmeric, lemongrass, coriander and chilli form the listed spice mix. Combine them in a small bowl before adding them to the rice so they are ready to use.

Sambal: Chilli sauce is stirred through the rice and also used with the vegetables. Its heat varies by brand, so taste the sauce before cooking and adjust the amount only if you are comfortable departing from the recipe quantities.

Keep the components moving

Chicken: Fry it in small batches as instructed, then cover it with foil while you finish the other components. The recipe does not specify the cut, amount or frying time, so cook pieces until they are fully cooked through.

Rice: Use low heat for the wok stage and stir until the greens are tender and the rice is hot throughout. Avoid leaving the rice sitting in one spot for too long.

Vegetables and eggs

Onion and tomatoes: Let the onion begin to caramelise before adding the sauce, ketchup and tomatoes. The recipe gives 2 minutes for the final cooking stage, which warms the tomatoes while leaving them in slices.

Eggs: Fry them sunny-side up for the suggested presentation, keeping the yolks intact if you want them to run over the rice when served.

How to serve it

Arrange the rice, chicken and sautéed vegetables on each plate, then finish with a fried egg and chopped spring onions. Packing the rice into a bowl and turning it out makes a neat mound.

The dish already combines rice, vegetables, chicken and egg. A simple side of extra greens can add freshness without competing with the chilli and spice flavours.

Recipe notes & tips

• Chill the cooked rice for a few hours when possible to help keep the grains separate.
• Cut the greens into small pieces so they mix evenly through the rice.
• Mix the spice powders together before you start cooking.
• Fry chicken in small batches rather than crowding the pan.
• Keep the cooked chicken covered with foil while preparing the remaining components.
• Prepare the rice, vegetables and eggs close to serving time so the dish reaches the table hot.

Variations

• Choose your greens: Use bok choy, mustard greens or choy sum, as listed.
• Adjust the heat: Use less sambal for a milder result, bearing in mind this changes the stated quantities.
• Change the chicken cut: Choose breast, wings or thighs and cook each cut through before serving.
• Make the rice mix ahead: Combine the dry spices in advance and keep them ready for cooking.
• Serve the egg separately: Keep the fried egg alongside the rice if you prefer not to place it on top.

Common mistakes to avoid

• Using steaming-hot rice: It can clump in the wok; spread it out to cool and refrigerate it for a few hours if possible.
• Crowding the chicken pan: The chicken may cook unevenly; fry it in small batches as directed.
• Adding spices one at a time: They may not distribute evenly; mix the powders together in a bowl first.
• Leaving the rice unstirred: It can heat unevenly; stir until the greens and rice are hot throughout.
• Overcooking the tomatoes: They can lose their sliced shape; cook them with the onion mixture for the specified 2 minutes.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat until steaming hot throughout; store the rice, chicken and fried egg separately when possible, as the egg is best freshly cooked.

Frequently asked questions