Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
Heat 1 tbsp oil in a wok over medium-high heat. Season the sliced chicken thighs with salt, then add to the wok. Stir-fry until golden brown and cooked through (about 5–6 minutes). Remove and set aside.
1 tbsp Vegetable oil
2 Chicken thighs
Salt
Step 2
In the same wok, add the remaining oil, then sauté the shallots, garlic, ginger and chilli until fragrant (about 1–2 minutes). If using shrimp paste, stir it in and cook for another 30 seconds.
2 tbsp Vegetable oil
1 Shallot
2 clove Garlic
1 thumb Ginger
1 Red chilli
1 tsp Shrimp paste
Step 3
Increase the heat to high, add the rice, and toss to coat it in the aromatic base.
250 g Jasmine rice
Step 4
Stir the cooked chicken into the rice, mixing well.
Step 5
Pour in the kecap manis and soy sauce. Toss everything together until well combined and the rice darkens slightly.
1 tbsp Kecap manis
1 tsp Light soy sauce
Step 6
Divide the nasi goreng between plates, top each portion with a crispy fried egg, and garnish with spring onions and fried shallots. Serve with cucumber, prawn crackers, and lime wedges.
2 Eggs
2 Spring onions
Fried shallots
Fresh cucumber
Prawn crackers
Lime wedges
For
2
M
I
For the chicken:
2
Chicken thighs, boneless, skinless, thinly sliced
Salt, to taste
1
tbsp
Vegetable oil
For the rice:
250
g
Jasmine rice, cooked and cooled, preferably day-old
2
tbsp
Vegetable oil
1
Shallot, finely chopped
2
clove
Garlic, minced
1
thumb
Ginger, chopped
1
Red chilli, finely sliced, adjust to taste
1
tsp
Shrimp paste, optional, but traditional
For the sauce:
1
tbsp
Kecap manis, sweet soy sauce
1
tsp
Light soy sauce
Toppings & Garnish:
2
Eggs, fried, for serving
2
Spring onions, finely sliced
Fried shallots, for crunch
Fresh cucumber, for serving
Lime wedges, to serve
Prawn crackers
If you want it a bit dryer, add less kecap manis!
Only visible to you
Made it?
Cancel
Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
Heat 1 tbsp oil in a wok over medium-high heat. Season the sliced chicken thighs with salt, then add to the wok. Stir-fry until golden brown and cooked through (about 5–6 minutes). Remove and set aside.
1 tbsp Vegetable oil
2 Chicken thighs
Salt
Step 2
In the same wok, add the remaining oil, then sauté the shallots, garlic, ginger and chilli until fragrant (about 1–2 minutes). If using shrimp paste, stir it in and cook for another 30 seconds.
2 tbsp Vegetable oil
1 Shallot
2 clove Garlic
1 thumb Ginger
1 Red chilli
1 tsp Shrimp paste
Step 3
Increase the heat to high, add the rice, and toss to coat it in the aromatic base.
250 g Jasmine rice
Step 4
Stir the cooked chicken into the rice, mixing well.
Step 5
Pour in the kecap manis and soy sauce. Toss everything together until well combined and the rice darkens slightly.
1 tbsp Kecap manis
1 tsp Light soy sauce
Step 6
Divide the nasi goreng between plates, top each portion with a crispy fried egg, and garnish with spring onions and fried shallots. Serve with cucumber, prawn crackers, and lime wedges.
2 Eggs
2 Spring onions
Fried shallots
Fresh cucumber
Prawn crackers
Lime wedges
For
2
M
I
For the chicken:
2
Chicken thighs, boneless, skinless, thinly sliced
Salt, to taste
1
tbsp
Vegetable oil
For the rice:
250
g
Jasmine rice, cooked and cooled, preferably day-old
2
tbsp
Vegetable oil
1
Shallot, finely chopped
2
clove
Garlic, minced
1
thumb
Ginger, chopped
1
Red chilli, finely sliced, adjust to taste
1
tsp
Shrimp paste, optional, but traditional
For the sauce:
1
tbsp
Kecap manis, sweet soy sauce
1
tsp
Light soy sauce
Toppings & Garnish:
2
Eggs, fried, for serving
2
Spring onions, finely sliced
Fried shallots, for crunch
Fresh cucumber, for serving
Lime wedges, to serve
Prawn crackers
If you want it a bit dryer, add less kecap manis!
Only visible to you
Made it?
Cancel
