Nasi Goreng Ayam (Indonesian Chicken Fried Rice)
Nasi goreng, which translates to “fried rice,” is one of Indonesia's best-known dishes, and it’s prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee’s “Coconut & Sambal,” blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don’t skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.
Ingredients
- 2boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
- 1/4teaspoon sea salt and a scant 1/8 teaspoon white pepper, plus more as needed
- 3tablespoons coconut oil or sunflower oil
- 2shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
- 1(3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
- 2garlic cloves, peeled and thinly sliced
- 1cup green beans, chopped
- 2scallions, chopped into large chunks
- 1/4teaspoon ground turmeric
- 3 1/2ounces uncooked jasmine or basmati rice, cooked and cooled (about 3 cups)
- 2tablespoons store-bought or homemade kecap manis (see Note for recipe)
- 2teaspoons light soy sauce
- 1 1/2teaspoons fish sauce
- 2large eggs, or duck eggs
- 1tablespoon store-bought or homemade crisp fried shallots
- 1/2long red chile, such as cayenne, thinly sliced
- Prawn crackers, for serving
Directions
In a medium bowl, season the chicken pieces with the salt and white pepper.
In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
Notes
To make your own kecap manis, in a medium saucepan, bring ¾ cup light soy sauce or gluten-free tamari with 1¼ packed cups palm sugar or light or dark brown sugar to a simmer over medium. Reduce heat to low and cook until mixture thickens to the texture of maple syrup, about 5 minutes. Let cool. Cover and refrigerate for up to a few weeks. Makes about ¾ cup.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 20 gramsCalories: 479Saturated Fat: 11 gramsUnsaturated Fat: 6 gramsSodium: 979 milligramsSugar: 4 gramsFiber: 3 gramsCarbohydrate: 45 gramsProtein: 29 grams
Source: https://cooking.nytimes.com/recipes/1021520-nasi-goreng-ayam-indonesian-chicken-fried-rice