Nasi goreng
Indonesian fried rice with chicken, shallots and chile, glazed dark and glossy with sweet soy sauce and topped with a crispy fried egg.
- 25 min total
- 25 min hands-on
- Anyone can make this
- Serves 2
- About $3.96 a serving
- 760 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 3 cups microwave rice pouches, about 1½ pouches, or leftover cooked rice
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- ½ lb boneless chicken thighs, boneless and skinless
- 1 tbsp chili garlic sauce
- 3 tbsp kecap manis
- 1 tsp fish sauce
- 2 large eggs
- ½ cucumber, sliced
- 1 Roma tomato, sliced
- 1 stalk green onions, sliced (optional)
From your pantry
- 2 tbsp vegetable oil, divided
Each serving has about 760 calories, 38 g protein, 93 g carbs and 27 g fat, and costs about $3.96 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No cucumbers? English cucumbers or mini cucumbers work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Squeeze the sealed rice pouches with your fingers to break up the clumps. Slice the shallots, the garlic, and cut the chicken into small bite-size pieces.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat 1 tablespoon of the oil in a large over medium-high. Cook the chicken 5 minutes, stirring now and then, until and cooked through.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Add the shallots, garlic and chili garlic sauce and 1 minute, .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heatTimer: 1 min
Add the rice and 3 minutes, pressing out clumps with your spoon, until it’s hot and a few grains start to .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 3 min
in the kecap manis and fish sauce and 1 to 2 minutes, until every grain is glossy and brown.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 1 min 30 sec
Dolly’s tip: Kecap manis is soy sauce thickened with palm sugar, so it catches fast. Keep everything moving.Spoon the rice onto two plates and wipe out the skillet. Heat the last tablespoon of oil over medium and fry the eggs 3 minutes, until the whites are set and the edges crisp.
Medium heatTimer: 3 min
Dolly’s tip: Wait until the oil ripples before the eggs go in. That’s what gives you the lacy, crunchy edges.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Slide an egg onto each plate, tuck the cucumber and tomato alongside, and scatter the green onion on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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