Name: Street-Style Jakarta Nasi Goreng with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 300 g jasmine rice; 300 g chicken breast, diced; 2 tbsp vegetable oil; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tbsp sweet soy sauce (kecap manis); 1 tbsp soy sauce; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp chili powder; 2 eggs, beaten; to taste Salt and pepper; for garnish Fresh cucumber slices (optional); for garnish Fried shallots (optional); for garnish Sliced red chili (optional); for serving Lime wedges (optional)

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Street-Style Jakarta Nasi Goreng with Chicken

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Get ready to indulge in the vibrant flavors of Jakarta with this street-style Nasi Goreng! This fragrant fried rice, beautifully layered with aromatic spices and tender pieces of chicken, captures the essence of Jakarta’s street food culture. Serve it family-style with a selection of simple sides for an authentic experience. Feel free to get creative with your veggies or protein choices—this dish is all about making it your own!

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Asia

Cuisine: Indonesian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g jasmine rice
300 g chicken breast, diced
2 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp sweet soy sauce (kecap manis)
1 tbsp soy sauce
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
2 eggs, beaten
to taste Salt and pepper
for garnish Fresh cucumber slices optional
for garnish Fried shallots optional
for garnish Sliced red chili optional
for serving Lime wedges optional

Equipment

Large frying pan or wok
Cooking spoon
Heatproof mixing bowl
Chef's knife
Chopping board

Method

Begin by preparing the jasmine rice. If you are using freshly cooked rice, spread it out on a tray and let it cool for about 30 minutes. Day-old rice works best for this dish.
In a large frying pan or wok, heat the vegetable oil over medium-high heat.
Add the finely chopped onion, stirring occasionally until it's translucent, about 3-4 minutes.
Add the minced garlic and diced chicken to the pan. Cook until the chicken is browned and cooked through, about 7-10 minutes.
Push the chicken and onions to the side of the pan and pour in the beaten eggs. Scramble until fully cooked, then mix with the chicken and onions.
Add the rice to the pan, breaking up any clumps. Stir well to combine with the chicken and egg mixture.
Pour in the sweet soy sauce, soy sauce, ground coriander, ground cumin, and chili powder. Stir-fry the mixture for about 5-7 minutes, ensuring the rice is evenly coated and heated through. Adjust seasoning with salt and pepper to your liking.
Remove from heat and let rest for 5 minutes. Serve family-style, garnished with cucumber slices, fried shallots, red chili, and lime wedges on the side.

Nutrition

Calories: 480kcalCarbohydrates: 56gProtein: 28gFat: 14gSodium: 720mgPotassium: 650mgFiber: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2.5mg

Notes

For a unique twist, try substituting the chicken with shrimp or tofu for a different flavor profile.
Feel free to add in veggies such as carrots or peas if you like a little crunch.
This dish is perfect for meal prep—store leftover Nasi Goreng in an airtight container in the fridge for up to 3 days.
Reheat in a pan over medium heat, adding a splash of oil if necessary to regain some of that delightful texture.
Enjoy the process and tweak those spices to suit your palate!

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Street-Style Jakarta Nasi Goreng with Chicken