Chicken Nasi Goreng from One Pot by Dan Toombs

Prepare leftover rice by cooking it the day before and cooling it in the fridge until dry.

To make kecap manis, combine 250 ml light soy sauce and 200 grams light brown demerara sugar in a saucepan, dissolve the sugar, and reduce until thickened.

Chop a small red onion finely, mince 2 cloves of garlic, and slice 2 green finger chillies.

In a frying pan, heat 2 tablespoons of rapeseed oil until hot.

Add the chopped onion and cook for about 1 minute until translucent.

Add the sliced green chillies, minced garlic, and half teaspoon fish sauce; stir well.

Add 2 skinless boneless chicken thighs, stirring for about 5 minutes until cooked through.

Add 350 grams of cooked rice to the pan, stirring to coat with the mixture.

Add 1 tablespoon of light soy sauce and 1 tablespoon of kecap manis to the rice, mixing thoroughly until the rice is golden.

Transfer the rice mixture to a serving bowl and clean the pan for frying the egg.

In the same pan, add a generous amount of oil and heat until almost smoking for frying the egg.

Crack an egg into the hot oil and fry until the edges are crispy and the yolk is runny; place it on top of the rice mixture.

Serve the nasi goreng with sliced cucumber and tomato, and optionally add prawn crackers for crunch.

Equipment Needed

Allergens