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.


Nasi Goreng

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  • 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


  • 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.

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