Chicken Nasi Goreng with Fried Egg and Cucumber Salad

A classic Indonesian fried rice dish, elevated with tender chicken, a fried egg, and a refreshing cucumber salad, all prepared quickly for a flavorful weeknight meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 2
• Cuisine: Indonesian
• Difficulty: Easy
• Cost: $3.18/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein

Tags

• stir-fry
• quick
• savory
• classic

Ingredients

• 3 cup white rice (cooked, day-old or chilled)
• 8 ounce chicken breast (boneless, skinless, cut into 1/2-inch pieces)
• 2 clove garlic (minced)
• 1 shallot (large, thinly sliced)
• 1 red chili (thinly sliced)
• 2 tablespoon sweet soy sauce
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 2 eggs (large)
• 0.5 English cucumber (thinly sliced)
• 0.5 lime (juiced)
• 0.5 teaspoon granulated sugar
• 0.25 teaspoon salt
• 2 tablespoon olive oil (divided)

Instructions

1. In a small bowl, whisk together the sweet soy sauce, soy sauce, and fish sauce. Set aside. In another small bowl, combine the lime juice, granulated sugar, and 1/4 teaspoon salt for the cucumber salad.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring frequently, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic, sliced shallot, and sliced red chili (if using) and cook until fragrant, about 1-2 minutes.
4. Add the cooked white rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes, then add the cooked chicken back to the skillet. Pour in the prepared sauce mixture and stir well to combine, coating all the rice and chicken evenly. Cook for another 2-3 minutes, ensuring the rice is heated through.
5. While the rice is cooking, prepare the fried eggs. In a separate small non-stick pan, fry the 2 large eggs sunny-side up or to your preferred doneness, about 2-3 minutes.
6. To assemble the cucumber salad, combine the thinly sliced English cucumber with the lime juice, granulated sugar, and salt mixture. Toss gently.
7. Divide the Nasi Goreng between two plates. Top each serving with a fried egg and serve alongside the refreshing cucumber salad.

Notes

Use day-old or chilled cooked rice for the best texture in Nasi Goreng; freshly cooked warm rice tends to be too sticky. If using freshly cooked rice, spread it out on a baking sheet to cool and dry slightly before frying.

Nutrition (per serving)

• Calories: 737
• Protein: 42.1 g
• Carbohydrates: 96.3 g
• Fat: 21 g
• Fiber: 3.1 g
• Sodium: 1571 mg
• Saturated Fat: 3.5 g
• Sugar: 11.2 g
• Cholesterol: 249 mg