Nasi Goreng
Nasi Goreng is a popular Indonesian fried rice dish that is packed with flavor. Made with steamed white rice, this dish is cooked with various meats or seafood, vegetables, spices and herbs. The result? A deliciously aromatic meal that will take your taste buds on an adventure.
Ingredients
- 2 cups cooked jasmine rice
- 1 lb chicken breast
- 3 tbsp vegetable oil
- 1 cup diced yellow onion
- 2 tbsp garlic paste
- 1/2 tsp ginger paste
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp cayenne
- 1 tsp brown sugar
- 1 tbsp cumin
- 1 tbsp curry powder
- 1 tbsp Vegeta (or chicken bouillon, or all-purpose seasoning)
- 1/4 cup soy sauce
- 1/3 cup coconut milk
- 1/4 cup water
- 2 tbsp tomato paste
- 2 eggs
- 2 tomatoes diced
- 1/4 cup chopped cilantro
- 1 cup shredded carrots
- 1 cup green onions diced
Instructions
- Cook the jasmine rice (2 cups of rice to 3 cups of water) and spread it on a plate to cool down. You will get better results if your rice has fully cooled down before adding it to the pan
- Cut the chicken breast into your desired size pieces. I like to finely chop mine into 1/4 inch sized cubes.
- Mix together the soy sauce, garlic paste, ginger paste, spices, and coconut milk into a bowl and give it a good mix. Pour the sauce over the chicken and let it marinate for at least 30 minutes.
- Heat the vegetable oil over medium-high heat in a frying pan and add in the diced yellow onions. Fry the onions until they are soft and translucent in color.
- Add in the chicken with all of the sauce. Cook for about 5 minutes on medium heat.
- Add in 2 tbsp of tomato paste and 1/4 cup of water.
- Add in the diced tomatoes, shredded carrots, and green onions. You can add in any other vegetables you like at this point. Give everything a really good mix.
- Cover the pan, lower the heat and allow the sauce to simmer for about 10-15 minutes
- Set the heat back to a medium-high and add in the cooked rice. Make sure the rice is fully coated by the sauce. Keep stirring the rice with a spatula or wooden spoon to make sure it does not stick to the bottom of the pan.
- Push the rice and chicken to one-half of the pan. Crack your 2 eggs onto the pan and using your spatula or wooden spoon give it a really good mix to get the eggs scrambled.
- Mix the scrambled eggs into the rest of the rice and chicken.
- Add in the chopped cilantro (optional)
- This dish can be kept in the fridge to be eaten as leftovers. Just reheat it in a pan, add 2-3 tbsp of water, and heat it on the stove.
