Ingredients
Equipment
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
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!
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!