Nasi Goreng Ayam (Indonesian Chicken Fried Rice)

Nasi Goreng Ayam (Indonesian Chicken Fried Rice)

Nasi goreng, which translates to “fried rice,” is one of Indonesia's best-known dishes, and it’s prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee’s “Coconut & Sambal,” blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don’t skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.
  • Total:
  • Serves: 2 persons



  1. Step 1

    In a medium bowl, season the chicken pieces with the salt and white pepper.
  2. Step 2

    In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
  3. Step 3

    Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
  4. Step 4

    Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
  5. Step 5

    Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
  6. Step 6

    Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
  7. Step 7

    Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.