25min 4 ppl
Nasi Goreng
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 8 steps
Medium: 31–60 min or 7–12 steps
570 kcalper person
Protein 28g
Carbs 65g
Fats 22g
About this dish
Malay-style fried rice, wok-tossed with a spoonful of sambal and sweet dark soy sauce until every grain is stained deep amber, topped with a fried egg and a scatter of crispy shallots.
Allergy Info
Gluten, Eggs, Soya, Crustaceans
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Sambal Tumis80 gstart 30 minutes aheadMake your own
Ingredients
Fresh Produce
- Shallotssliced3
- Garlic clovesminced3
- Cucumbersliced, to serve1
Meat & Poultry
- Chicken Thighsboneless, diced200 g
Dairy & Eggs
- Eggsfried, to serve4
Dried Goods
- Jasmine ricecooked and cooled500 g
- Crispy fried shallotsto serve15 g
Oils & Condiments
- Sambal Tumisready-made80 g
- Sweet dark soy sauce30 ml
- Vegetable Oil40 ml
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
- Medium frying pan
Method
1
Dice the chicken and slice the shallots.
Approx. 6 minutes
2
Heat half the vegetable oil in a wok and stir-fry the shallots and garlic until fragrant.
Approx. 4 minutes
3
Add the diced chicken and stir-fry for 6 minutes until cooked through.
Approx. 6 minutes
4
Insert a meat thermometer into a piece of chicken; it must read at least 74 degrees Celsius before continuing.
Approx. 3 minutes
5
Stir in the sambal tumis and sweet dark soy sauce and cook for 2 minutes until fragrant.
Approx. 2 minutes
6
Add the cooked rice and toss over high heat for 5 minutes, breaking up any clumps, until every grain is coated and hot through.
Approx. 5 minutes
7
Fry the eggs sunny-side up in a separate pan while the rice finishes cooking.
Approx. 6 minutes
8
Serve the fried rice topped with a fried egg, sliced cucumber and crispy fried shallots.
Approx. 5 minutes
