This classic Nasi Goreng transforms leftover rice into a vibrant, savory meal packed with aromatic spices and tender chicken. The dish balances the heat of chili powder with the earthy notes of cumin and coriander, while soy sauce and ketchup add a deep, umami-rich sweetness. It is a comforting yet exciting option for weeknight dinners or casual gatherings. The texture is key: the rice should be slightly crispy at the edges, contrasting with the soft, juicy chicken pieces. Easy to customize with whatever vegetables you have on hand, this recipe brings the authentic street-food flavor of Indonesia straight to your home kitchen. Serve it hot with fresh lime wedges and crunchy peanuts for the full experience.
Nasi Goreng With Chicken.
Description
This classic Nasi Goreng transforms leftover rice into a vibrant, savory meal packed with aromatic spices and tender chicken. The dish balances the heat of chili powder with the earthy notes of cumin and coriander, while soy sauce and ketchup add a deep, umami-rich sweetness. It is a comforting yet exciting option for weeknight dinners or casual gatherings. The texture is key: the rice should be slightly crispy at the edges, contrasting with the soft, juicy chicken pieces. Easy to customize with whatever vegetables you have on hand, this recipe brings the authentic street-food flavor of Indonesia straight to your home kitchen. Serve it hot with fresh lime wedges and crunchy peanuts for the full experience.Ingredients
Directions
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Heat the sunflower oil in a large wok or deep frying pan over medium-high heat.
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Add the chicken breasts and cook for 15 to 20 minutes, turning occasionally, until golden brown and cooked through.
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Remove the chicken from the pan and set aside on a plate to cool slightly.
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In the same pan, add the chopped onions and cook for 15 minutes until soft and well browned.
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Stir in the crushed garlic and cook for 1 minute until fragrant.
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Add the chili powder, laos (if using), cumin, and coriander; stir constantly for 2 minutes to bloom the spices.
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Cut the cooked chicken breasts into bite-sized pieces.
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Return the chicken to the pan along with the brown rice, soy sauce, and tomato ketchup.
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Toss everything together until the rice is evenly coated and heated through.
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Cover the pan and cook for 5 minutes, stirring frequently to prevent sticking.
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If the rice appears dry, add 1 to 2 tablespoons of water and stir until absorbed.
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Serve hot immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 85mg29%
- Sodium 1200mg50%
- Total Carbohydrate 85g29%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 45g90%
* 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
For best results, use day-old cooked rice. Freshly cooked rice contains too much moisture and may become mushy. If using fresh rice, spread it out on a tray to cool completely before frying.
Laos (galangal) is optional but adds a distinct citrusy pine flavor. If unavailable, you can substitute with a small piece of ginger or omit entirely without compromising the dish significantly.
This dish is highly customizable. Feel free to add vegetables such as carrots, peas, or bell peppers when cooking the onions for extra nutrition and color.
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 texture, or microwave until heated through.
For a spicier kick, add fresh chopped chilies or a dash of chili oil. Top with fried shallots, lime wedges, and crushed peanuts for authentic Indonesian flair.
