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Nasi goreng with chicken and a fried egg, the whole dishNasi goreng with chicken and a fried egg, close up

Nasi goreng with chicken and a fried egg

20 min · 41 g protein · 499 cals / serving

Indonesia's sticky-sweet fried rice: rice tossed in a hot wok with garlic, onion, sambal and sweet soy until every grain is glossy and dark, with glazed strips of chicken and crunchy cabbage and carrot, and a crisp-edged fried egg on top with cucumber and tomato on the side. Twenty minutes, from leftover rice or microwave pouches.

Servings4

Ingredients

Sweet soy

  • 1 tbsp canola oil, divided
  • 500 g chicken breast, thinly sliced (or thighs)
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp sambal oelek, or 1 fresh red chilli, chopped; less for children
  • 1 bag (450 g) coleslaw mix cabbage, shredded cabbage and carrot, or shred your own
  • 2 1/2 cups white rice, cold, cooked the day before, or microwave pouches

Eggs

To serve

Steps

  1. Stir the soy sauce and brown sugar together until the sugar dissolves (or use kecap manis).
  2. Heat 1 teaspoon of the oil in a wok or a 12 inch frying pan over high heat. Stir-fry half the chicken 3 minutes until browned, tip onto a plate and repeat with another teaspoon of oil and the rest. Return all the chicken with 1 tablespoon of the sweet soy and toss 1 minute, until glazed and cooked through, 165°F. Tip onto the plate.Step 2, what it should look like
  3. Add the last teaspoon of oil, then the onion, garlic and sambal, and stir-fry 1 minute. Add the coleslaw mix and toss 2 minutes, until just wilted.
  4. Add the rice, breaking up any clumps, pour the rest of the sweet soy over and toss 3 minutes, until the rice is hot and evenly glossy and dark. Return the chicken and toss again.Step 4, what it should look like
  5. Meanwhile, heat the teaspoon of oil in a non-stick frying pan over medium-high heat and fry the eggs 2–3 minutes, until the whites are set and lacy at the edges and the yolks still runny.
  6. Pile the rice onto plates, top each with an egg and spring onions, and add cucumber and tomato on the side. The egg is eaten fresh, but the rice keeps: spread leftovers out to cool, refrigerate within an hour and eat within 3 days, reheated until piping hot, with a freshly fried egg.

Good to know

Why cold rice?

Freshly cooked rice is wet and turns mushy in the wok. Rice cooked the day before, or a microwave pouch broken up straight from the packet, fries into separate grains.

Can I make it with prawns?

Yes, prawns are just as traditional: stir-fry 300 g of raw prawns for 2 minutes instead of the chicken in step 2.

Per

Calories
99
Protein
(34%)
8 g
Fat
(26%)
3 g
Carbohydrates
(40%)
10 g
of which sugar
3 g
Fiber
1 g
Sodium
192 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How

As written, 1997 kcal goes into the pot and 2304 g of ingredients comes out as about 2015 g of food: 99 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.