Nasi Goreng with Fried Eggs and Crispy Shallots

Name: Nasi Goreng with Fried Eggs and Crispy Shallots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 4 cup cooked jasmine rice (day-old); 0.75 pound chicken breast (boneless, skinless, cut into small cubes); 3 eggs (large); 3 tablespoon vegetable oil (divided); 2 red shallots (small, thinly sliced); 3 clove garlic (minced); 1 fresh red chili (thinly sliced); 2 tablespoon kecap manis; 1 tablespoon soy sauce; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cucumber (large, thinly sliced); 0.25 cup white vinegar; 1 tablespoon granulated sugar

A classic Indonesian fried rice dish, bursting with savory flavors, succulent chicken, and a runny fried egg on top, served with a side of refreshing quick-pickled cucumber.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Indonesian
Difficulty: Easy

Dietary

Nut-Free
Dairy-Free
High-Protein

Ingredients

4 cup cooked jasmine rice (day-old)
0.75 pound chicken breast (boneless, skinless, cut into small cubes)
3 eggs (large)
3 tablespoon vegetable oil (divided)
2 red shallots (small, thinly sliced)
3 clove garlic (minced)
1 fresh red chili (thinly sliced)
2 tablespoon kecap manis
1 tablespoon soy sauce
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cucumber (large, thinly sliced)
0.25 cup white vinegar
1 tablespoon granulated sugar

Instructions

For the quick pickles, combine sliced cucumber, 1/4 cup white vinegar, and 1 tablespoon granulated sugar in a small bowl. Stir until sugar dissolves, then set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cubed chicken breast and cook for 3-4 minutes until browned and cooked through. Remove chicken from skillet and set aside.
Add another 1 tablespoon of vegetable oil to the same skillet. Add the sliced red shallots, minced garlic, and fresh red chili (or red pepper flakes). Sauté for 2-3 minutes until fragrant and shallots are softened.
Add the day-old cooked jasmine rice to the skillet. Break up any clumps. Stir in kecap manis, 1 tablespoon soy sauce, salt, and black pepper. Stir-fry for 3-5 minutes, ensuring all ingredients are well combined and the rice is heated through and slightly caramelized. Return the cooked chicken to the skillet and toss to combine.
In a separate small non-stick pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Fry the eggs one at a time until the whites are set and the yolks are still runny, about 2 minutes per egg.
Divide the nasi goreng among 3 plates. Top each serving with a fried egg and a side of quick-pickled cucumber. Garnish with additional fresh chili if desired.

Notes

Day-old rice is essential for the best fried rice texture, as freshly cooked rice can be too moist.

Nutrition (per serving)

Calories: 610
Protein: 42 g
Carbohydrates: 65 g
Fat: 20 g
Fiber: 3 g
Sodium: 1250 mg
Saturated Fat: 5 g
Sugar: 14 g
Cholesterol: 240 mg