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Home Nasi goreng met kip en gebakken ei

Asian Indonesian Chicken Rice Weeknight Quick Comfort food

Nasi goreng is one of those dishes everyone knows but not everyone gets right at home. The secret is high heat and the right tools. With a good saucepan or frying pan that distributes heat quickly and evenly, you can fry the rice dry and crisp without it sticking. Preferably use rice from the day before, as it’s drier and fries much better. Great for weeknights, but also perfect for surprising friends.

x_ckl_recipe_markerNasi goreng met kip en gebakken ei Nasi goreng with tender pieces of chicken, crisp vegetables and a fried egg on top. This recipe shows how, with a good pan and a few basic ingredients, you can put something irresistible on the table. How to make nasi goreng with chicken and a fried egg? Main course Indonesian 4 servings 15 min 35 min

Cook the rice according to the package instructions and let it cool. Using day-old rice? Even better.
Mix the ketjap manis, sambal, oyster sauce and sesame oil in a small bowl. This way the sauce is ready before you start frying.
Heat a splash of sunflower oil over high heat in your pan. Add the garlic and ginger and fry for 30 seconds until it smells like an Asian restaurant.
Add the chicken pieces and cook them for 4 to 5 minutes until done and lightly browned. Remove them and place on a plate.
In the same pan, stir-fry the carrot and bell pepper for 2 minutes. Then add the spring onions and leek and stir-fry everything for another minute.
Push the vegetables to the edge of the pan. Add a little oil in the center and briefly cook the beaten eggs there, like a quick scramble but still slightly creamy.
Add the rice and press it down firmly onto the bottom. Let it cook undisturbed for 1 to 2 minutes so it gets a crispy underside. Then fold everything together.
Return the chicken and pour the sauce over. Stir-fry well so every grain of rice is nicely coated. Taste and add extra sambal or ketjap to your liking.
In a separate pan, fry an egg with crispy edges for each person. Serve the nasi in deep plates and place the fried egg on top. Sprinkle with fried shallots and, if you like, some fresh coriander.

Asian Indonesian Chicken Rice Weeknight Quick Comfort food 400 g cooked white rice (preferably day-old) 300 g chicken breast, diced into 2 cm pieces 2 eggs (for the nasi) + 4 eggs (for the fried egg) 1 carrot, cut into thin strips 1 red bell pepper, diced 2 spring onions, sliced into rings 1 stalk leek, sliced into half rings 3 garlic cloves, finely chopped 1 tsp fresh ginger, finely grated 4 tbsp ketjap manis 1 tbsp sambal oelek (more to taste) 1 tbsp oyster sauce 1 tsp sesame oil 3 tbsp sunflower oil Fried shallots for garnish Fresh coriander to taste Salt and pepper Large frying pan or wok Small frying pan (for the fried eggs) Cutting board Sharp knife Spatula or wooden spoon Small bowl (for the sauce) Grater (for the ginger) Cooking Pots and Sauce Pans cooking-pots-and-sauce-pans Cooking Accessories cooking-accessories Small Bowls small-bowls Pressing & Grating pressing-and-grating Beka Saucepan Set Maestro 5-Ply Stainless Steel 3-piece - ø 16, 18 & 20 cm - suitable for all heat sources Beka Steelpannenset Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Lasagna soup foodies-lasagne-soep-2 Creamy Butter Chicken foodies-romige-butter-chicken Reibekuchen foodies-reibekuchen

Recipe

Nasi goreng met kip en gebakken ei

Nasi goreng with tender pieces of chicken, crisp vegetables and a fried egg on top. This recipe shows how, with a good pan and a few basic ingredients, you can put something irresistible on the table.

Course	Main course
Kitchen	Indonesian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Large frying pan or wok
Small frying pan (for the fried eggs)
Cutting board
Sharp knife
Spatula or wooden spoon
Small bowl (for the sauce)
Grater (for the ginger)

Ingredients

400 g cooked white rice (preferably day-old)
300 g chicken breast, diced into 2 cm pieces
2 eggs (for the nasi) + 4 eggs (for the fried egg)
1 carrot, cut into thin strips
1 red bell pepper, diced
2 spring onions, sliced into rings
1 stalk leek, sliced into half rings
3 garlic cloves, finely chopped
1 tsp fresh ginger, finely grated
4 tbsp ketjap manis
1 tbsp sambal oelek (more to taste)
1 tbsp oyster sauce
1 tsp sesame oil
3 tbsp sunflower oil
Fried shallots for garnish
Fresh coriander to taste
Salt and pepper

How to make nasi goreng with chicken and a fried egg?

Cook the rice according to the package instructions and let it cool. Using day-old rice? Even better.
Mix the ketjap manis, sambal, oyster sauce and sesame oil in a small bowl. This way the sauce is ready before you start frying.
Heat a splash of sunflower oil over high heat in your pan. Add the garlic and ginger and fry for 30 seconds until it smells like an Asian restaurant.
Add the chicken pieces and cook them for 4 to 5 minutes until done and lightly browned. Remove them and place on a plate.
In the same pan, stir-fry the carrot and bell pepper for 2 minutes. Then add the spring onions and leek and stir-fry everything for another minute.
Push the vegetables to the edge of the pan. Add a little oil in the center and briefly cook the beaten eggs there, like a quick scramble but still slightly creamy.
Add the rice and press it down firmly onto the bottom. Let it cook undisturbed for 1 to 2 minutes so it gets a crispy underside. Then fold everything together.
Return the chicken and pour the sauce over. Stir-fry well so every grain of rice is nicely coated. Taste and add extra sambal or ketjap to your liking.
In a separate pan, fry an egg with crispy edges for each person. Serve the nasi in deep plates and place the fried egg on top. Sprinkle with fried shallots and, if you like, some fresh coriander.

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The key to good nasi goreng is a pan that really gets hot and holds that heat. A thick-walled pan with a wide base gives you the space to fry all the rice properly without it steaming instead of frying. That’s how you get the crispy bite that makes this dish so delicious.

Want to vary it? Swap the chicken for shrimp or tofu, or add a handful of frozen peas for extra color. This recipe is also lovely with a splash of fish sauce for added depth. Put it on the table and enjoy together—nasi goreng always tastes better when shared.

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