This hearty Nasi Goreng combines fluffy brown rice with tender pieces of chicken, creating a flavorful and satisfying meal. The dish is infused with warm spices like cumin and coriander, balanced by the savory depth of soy sauce and the tangy sweetness of tomato ketchup. Aromatic garlic and onions provide a rich base, while a hint of chili powder adds a gentle kick. Perfect for using up leftover rice, this stir-fry comes together quickly in a single pan. It&# 226;ÂÂs an excellent choice for a busy weeknight dinner or a casual family gathering, offering a delicious twist on traditional fried rice with wholesome ingredients.
Nasi Goreng With Chicken.
Description
This hearty Nasi Goreng combines fluffy brown rice with tender pieces of chicken, creating a flavorful and satisfying meal. The dish is infused with warm spices like cumin and coriander, balanced by the savory depth of soy sauce and the tangy sweetness of tomato ketchup. Aromatic garlic and onions provide a rich base, while a hint of chili powder adds a gentle kick. Perfect for using up leftover rice, this stir-fry comes together quickly in a single pan. It&# 226;ÂÂs an excellent choice for a busy weeknight dinner or a casual family gathering, offering a delicious twist on traditional fried rice with wholesome ingredients.Ingredients
Directions
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Heat the sunflower oil in a large non-stick pan over medium-high heat.
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Add the chicken breasts and cook for 15 to 20 minutes until fully cooked through.
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Remove the chicken from the pan and set aside to cool slightly.
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Add the chopped onions to the same pan and cook for 15 minutes until well browned.
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Stir in the crushed garlic and cook for 1 minute until fragrant.
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Add the ground cumin, ground coriander, chili powder, and laos (if using) to the pan.
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Cook the spices for 2 minutes, stirring constantly to prevent burning.
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Cut the cooled chicken breasts into small bite-sized pieces.
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Return the chicken pieces to the pan along with the soy sauce, tomato ketchup, and cooked brown rice.
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Stir everything together to combine evenly.
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Cover the pan and cook for 20 minutes, stirring frequently.
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If the mixture appears dry, add 15 to 30 ml of water and stir.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 10929.6kcal
- % Daily Value *
- Total Fat 659.9g1016%
- Saturated Fat 101.0g505%
- Cholesterol 85.0mg29%
- Sodium 72138.9mg3006%
- Total Carbohydrate 1474.1g492%
- Dietary Fiber 1063.4g4254%
- Sugars 252.1g
- Protein 437.9g876%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use day-old cooked brown rice for the best texture; fresh rice can become mushy when stir-fried.
Laos (galangal) adds a unique citrusy-peppery flavor. If unavailable, you can substitute with a small piece of ginger or omit it.
For extra protein, you can add a fried egg on top of each serving.
Adjust the chili powder to your preferred level of spiciness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to restore moisture.
