Nasi goreng
Indonesian fried rice with chicken, eggs and kecap manis. Timings estimated by artificial intelligence.
Active time40 min
Cooking35 min
Total1 h 15 minResting : 15 min
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Ingredients
- 10 g garlic
- 200 g cucumber
- 150 g onions
- 200 g tomato
- 4 eggs
- 400 g chicken breast
- 30 ml sunflower oil
- 300 g long-grain rice
- 50 ml kecap manis
Preparation
Cook the rice according to the packet instructions, drain and spread out to cool quickly for 15 minutes; use immediately. For long-grain rice, allow roughly 12 to 15 minutes; the cooking time and method on the packet take precedence over this timer.
300 g long-grain rice- saucepan
- colander
- dish
Peel and chop the onion and garlic. Cut the chicken into small cubes.
10 g garlic150 g onions400 g chicken breast- knife
Cook the chicken, onion and garlic in 20 ml of oil for 10 to 12 minutes, until the chicken reaches at least 75 °C at the centre and stays there for 30 seconds.
30 ml sunflower oil- wok
- thermometer
Add the rice and kecap manis and stir-fry for 3 minutes.
50 ml kecap manis- wok
Fry the eggs in the remaining oil for about 3 to 5 minutes, until the whites are set. Wash and cut the cucumber and tomatoes. Serve on top of the rice.
200 g cucumber200 g tomato4 eggs- frying pan
- knife
Allergens
- Eggs
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration