Indonesian Nasi Goreng with Chicken and Egg
Indonesian fried rice with chicken, egg, vegetables, and the sweet-salty combination of kecap manis and soy sauce.
Nasi goreng can be made with many combinations of ingredients. This version uses chicken and egg, with cooked, cold rice so the grains fry separately. Have everything ready before you start: the stir-fry cooks quickly.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Kecap manis, Soy sauce
Depends on the product
-
Cereals containing gluten
Kecap manis, Soy sauce
Ingredients without verified allergen data 9
Ingredients without verified allergen data: Cooked, cold jasmine rice, Chicken, Eggs, Mixed vegetables, Garlic, Shallots, Vegetable oil, Ground coriander, Ground cumin.
Method
- 01
Prepare the ingredients
Cut the chicken into small dice; chop the garlic, thinly slice the shallots, and finely chop the vegetables. Beat the eggs and break up any clumps in the cold rice.
Ready to continue when: The chicken and vegetables are cut, the eggs are beaten, and the rice is loose.
- 02
Stir-fry the chicken
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the chicken, ground coriander, and cumin, and stir-fry until browned and cooked through. Remove it and set aside.
Ready to continue when: The chicken is browned on the outside and no longer looks raw inside.
- 03
Cook the egg and vegetables
Add the beaten eggs to the pan and stir until cooked; remove and set aside. Pour in the other tablespoon of oil and stir-fry the garlic and shallots until lightly browned and fragrant. Add the vegetables and cook until tender but still crisp.
Ready to continue when: The egg is set; the garlic and shallots are lightly browned, and the vegetables are tender but still crisp.
- 04
Fry the rice and finish the dish
Add the cold rice, kecap manis, and soy sauce. Stir to coat the grains with the sauces; return the reserved chicken and egg to the pan, and mix until everything is hot and well combined. Serve immediately.
Ready to continue when: The rice is hot and evenly coated with sauce, and the chicken and egg are distributed throughout.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Colocar de forma segura | Ministerio de Derechos Sociales, Consumo y Agenda 2030 www.dsca.gob.es/es/consumo/novedades/recomendaciones/recomendaciones-alimentarias/manipulaci…
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
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- Temperaturas de conservación de alimentos: SAIA las detalla en TVE www.saia.es/temperaturas-conservacion-alimentos
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- Pathogenicity assessment of Shiga toxin‐producing www.efsa.europa.eu/en/efsajournal/pub/5967
- Nasi Goreng | www.cocinista.es www.cocinista.es/web/es/recetas/cocina-internacional/indonesia/nasi-goreng-.html
- Nasi Goreng (receta de Indonesia🇮🇩) - El Caldero Viajero elcalderoviajero.com/2018/11/25/nasi-goreng-receta-de-indonesia%F0%9F%87%AE%F0%9F%87%A9/
- - YouTube www.youtube.com/watch?v=E6zKV38PiK8&xstg=CAMSBhUDze3xHw%3D%3D
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State: Published after documentary validation; no “Tested” label is shown.