Nasi Goreng in simple terms is nothing but Fried Rice.. in Malay / Indo region. The speciality of this fried rice is, its stir fried with Kicap manis a sweet kind of soy sauce. My fav brand of Kicap manis is the ABC brand. There is no lot of Indo or Malay restaurants around and I really crave for these dishes and my only option is to try it out at home and I’m quite impressed with my style and hop you will like too.
- Cooked Rice – 2 cups
- Boneless Chicken – 2 tenders sliced (10 pieces)
- Mixed veggies – 1/2 cup (carrot, beans, peas)
- Bean sprouts – 1/4 cup
- Green Onions – 1/4 cup chopped
- Shallots – 2 (finely minced)
- Garlic – 3 cloves (finely minced)
- Red Chilli paste – 1 tablespoons (thai chilli paste or sambal oelek)
- Kicap Manis – 2 tablespoons
- Palm Sugar/ Brown Sugar – 1 teaspoon
- Egg – 2 (one for scramble and other for sunny side up)
- Peanut oil – 2 tablespoons
- Salt – if needed
Lets see how to make this Nasi Goreng….
Cut boneless chicken into thin strips and dust them with corn flour. (no salt needed)
Veggies that you need… onion(thick slice), carrot diced, green beans chopped, peas and some spring onion. Egg ofcourse…
We also need some mung bean sprouts… this is optional but gives that finishing touch to the dish.
Heat peanut oil in a wok and fry the chicken pieces in oil.
When half cooked, add in minced shallots, garlic & chilli paste (which includes that salt we need)
Fry them until lightly brown and crisp. That corn flour will help to keep them crisp.
Add in sliced onions at this stage and stir fry.
Now make in dent in the middle.
Pour in one beaten egg in that oil. Wait! wait until it firms up, do not disturb.
It will fluff up and then you scramble with the onion chicken mixture.
Now comes in cooked & cooled rice(long grain) along with kicap manis and palm sugar/ brown sugar. stir fry over high flame. ( you may add shrimp paste or belacan / dried shrimp paste, this is very strong so Caution 😳 add if you like or else substitute with few raw baby shrimps)
Now comes in you carrots, beans and peas along with bean sprouts. All these sauce are heavily salted so you don’t really need salt add only if needed.
Stir fry over high flame add in more kicap manis for intense brown color and switch off.
Its a ritual to serve nasi goreng with a fried egg on top…. so this is bonus. Heat some oil in a pan and deep fry one egg… do not turn or scramble, we want sunny side up! Voila your nasi goreng is all ready to devour!
- Serves 2
- Kicap manis is available in most asian grocery stores. Amazon has it too…. in case if you don’t have… here is how to make it. Bring 1/4 cup thick dark soy sauce mixed with 1/4 cup brown sugar and heat it up until it bubbles and thickens. Cool it!
- Belacan paste is made with dried shrimps… very very strong and only authentic indo food inlcudes it. You may skip it, i did!
- I’ve used frozen veggies so… green peas cooks in a jiffy. If using fresh, you need to cook it ahead of time.
- You can make it vegetarian by skipping egg and chicken.
Some Malaysian recipes to try…