Description
Chicken Nasi Goreng is a classic Indonesian fried rice dish featuring tender chicken thighs, fragrant garlic, ginger, and shallots, combined with vibrant vegetables and perfectly cooked jasmine rice. This flavorful meal is seasoned with soy sauce, fish sauce, and a hint of brown sugar, all stir-fried to perfection. Traditionally served with optional fried eggs, fried shallots, and fresh chili slices, it offers a delicious balance of savory, sweet, and spicy flavors in every bite.
Ingredients
Protein
- 1 pound boneless skinless chicken thighs, cut into ½-inch (13-mm) pieces
- 3 large eggs
Seasonings & Sauces
- Salt (total ⅝ teaspoon split across steps)
- White pepper (about ¼ teaspoon + a pinch)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon light or dark brown sugar
Vegetables & Aromatics
- 2 cloves garlic, thinly sliced
- 1½ tablespoons finely chopped ginger (from a 2-inch/5-cm piece)
- 2 shallots, thinly sliced
- 2 scallions, cut into 1-inch (2.5-cm) pieces
- 1½ to 2 cups bite-sized vegetables (cooked long beans, broccoli, carrots, peas, green beans, shredded cabbage or bean sprouts)
- ¼ teaspoon ground turmeric
Rice & Oils
- 4 cups cooked jasmine rice
- Vegetable oil (about 5 tablespoons total for cooking)
Optional Garnishes
- Fried eggs
- Fried shallots
- 1 long red chili pepper, thinly sliced
Instructions
- Season the chicken: Sprinkle ½ teaspoon salt and ¼ teaspoon white pepper over the cut chicken thigh pieces, ensuring an even coating. This step adds base flavor to the meat before cooking.
- Prepare the eggs: In a small bowl, break the eggs and add ⅛ teaspoon salt and a pinch of white pepper. Beat them thoroughly with a fork until fully combined to create lightly seasoned eggs ready for scrambling.
- Cook the scrambled eggs: Heat 2 teaspoons of vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat until shimmering. Pour in the beaten eggs and stir continuously for 30 to 60 seconds until just scrambled and set but still moist. Remove them from the pan and place on a large plate.
- Cook the chicken: Return the skillet to high heat and add 2 tablespoons of vegetable oil. Once hot and shimmering, add the seasoned chicken pieces. Stir occasionally and cook for 5 to 6 minutes until the chicken is fully cooked through. Use a slotted spoon to transfer the chicken to the plate with the scrambled eggs.
- Sauté aromatics and vegetables: Add 1 tablespoon of vegetable oil to the skillet, reduce heat to medium, then add garlic, ginger, and shallots. Cook while stirring frequently until fragrant, about 2 minutes. Next, add the scallions, prepared vegetables, and ground turmeric, and cook for an additional 1 minute to blend flavors.
- Combine rice and sauces: Add the cooked jasmine rice into the pan with the aromatics and vegetables. Pour in soy sauce, fish sauce, and brown sugar. Stir well to combine everything, breaking apart any rice clumps to ensure even seasoning.
- Finish the dish: Return the cooked chicken and scrambled eggs to the skillet and continue cooking, stirring frequently for a few minutes until all ingredients are warmed through and flavors melded. Taste and adjust seasoning with extra soy or fish sauce if desired.
- Serve and garnish: Serve the Chicken Nasi Goreng hot. Optionally, top with fried eggs, fried shallots, and thinly sliced red chili for added texture, richness, and spice.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful meat; white meat chicken breasts can shorten cooking time slightly.
- Cooked jasmine rice that is day-old or cooled works best to prevent clumping and achieve the perfect fried rice texture.
- Vegetables can be varied depending on preference and season; quick-cooking veggies like shredded cabbage or bean sprouts can be added raw.
- Adjust the amount of soy sauce and fish sauce to suit your desired saltiness and umami intensity.
- Fried eggs and shallots as garnishes are traditional and add great texture and flavor but are optional.
- Ground turmeric adds subtle earthy flavor and a vibrant color, but it can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Indonesian
