Best 4 Nasi Goreng Ayam Indonesian Chicken Fried Rice Recipes

Nasi Goreng Ayam, or Indonesian Chicken Fried Rice, is a beloved dish that tantalizes taste buds with its vibrant flavors and aromatic spices. Originating from the culinary traditions of Indonesia, this dish is a harmonious blend of fragrant rice, succulent chicken, and an array of colorful vegetables. The rice, cooked with kecap manis (sweet soy sauce) and other aromatic ingredients, forms the base of this delectable dish. Succulent chicken pieces, marinated in a flavorful blend of spices and herbs, are stir-fried to perfection, adding a savory touch to the dish. An assortment of vegetables, such as carrots, green beans, and cabbage, contribute their vibrant colors and crisp textures. The final touch is the addition of a fried egg, which adds a delightful richness to the dish. Nasi Goreng Ayam is typically served with a side of prawn crackers and a refreshing cucumber salad, completing the Indonesian culinary experience. With its alluring blend of flavors, textures, and colors, Nasi Goreng Ayam is a feast for the senses, sure to leave a lasting impression on your palate.

In this article, we will guide you through the process of preparing this delectable dish with three comprehensive recipes. The first recipe is a traditional Nasi Goreng Ayam that captures the authentic flavors of Indonesia. The second recipe introduces a vegetarian variation, where tofu and tempeh replace the chicken, catering to those with dietary preferences or seeking a meatless option. The third recipe presents a unique twist with the addition of pineapple, creating a sweet and tangy variation that will tantalize your taste buds. Each recipe is meticulously explained with step-by-step instructions, ensuring that home cooks of all skill levels can embark on this culinary journey with confidence. So, gather your ingredients, prepare your kitchen, and let's embark on a flavorful adventure as we explore the vibrant world of Nasi Goreng Ayam.

Let's cook with our recipes!

NASI GORENG (INDONESIAN FRIED RICE)

Nasi Goreng (Indonesian Fried Rice) image

Recipe video above. A traditional Indonesian fried rice recipe which is often served with a fried egg for a protein boost to make it a meal, but I usually serve it as a side dish. The magic ingredient in this is kecap manis, a sweet soy sauce which is available in large supermarkets and of course in Asian stores. Feel free to swap out the chicken for other proteins! Shrimp/prawns, tofu, beef and pork are all great alternatives.

Provided by Nagi | RecipeTin Eats

Categories Dinner Sides

Time 20m

Number Of Ingredients 15

Ingredients

1 tbsp oil
5 oz / 150g chicken breast (, thinly sliced (or other protein))
1 tbsp kecap manis ((sweet soy sauce, Note 1))
1.5 tbsp oil
2 garlic cloves (, finely chopped)
1 tsp red chilli (, finely chopped (Note 2))
1 onion (, small, diced)
3 cups cooked white rice (, day old, cold (Note 3))
2 tbsp kecap manis ((sweet soy sauce, Note 1))
2 tsp shrimp paste (, optional (Note 4))
4 eggs (, fried to taste)
1 green onion (, sliced)
Tomatos and cucumbers, (cut into wedges/chunks)
Fried shallots (, store bought (optional) (Note 3))
Lime wedges

Steps:

Heat oil in a large skillet or wok over high heat.
Add chilli and garlic, stir for 10 seconds.
Add onion, cook for 1 minute.
Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).

Nutrition Facts : ServingSize 187 g, Calories 453 kcal, Carbohydrate 58.6 g, Protein 23.7 g, Fat 13 g, SaturatedFat 2.4 g, Cholesterol 196 mg, Sodium 898 mg, Fiber 1.3 g, Sugar 1.2 g

INDONESIAN FRIED RICE (NASI GORENG)

Indonesian Fried Rice (Nasi Goreng) image

Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Provided by frida

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 3h

Yield 4

Number Of Ingredients 14

Ingredients

1 cup uncooked white rice
2 cups water
cooking spray
3 eggs, beaten
1 tablespoon vegetable oil
1 onion, chopped
1 leek, chopped
1 clove garlic, minced
2 green chile peppers, chopped
½ pound skinless, boneless chicken breasts, cut into thin strips
½ pound peeled and deveined prawns
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons sweet soy sauce (Indonesian kecap manis)

Steps:

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

Nutrition Facts : Calories 415 calories, Carbohydrate 49.5 g, Cholesterol 258.1 mg, Fat 9.6 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 2.3 g, Sodium 872.4 mg, Sugar 5 g

FRIED CHICKEN (AYAM GORENG) - INDONESIAN STYLE

Fried Chicken (Ayam Goreng) - Indonesian Style image

I love my chicken and I especially love the different ways the Indonesians cook it. When I was over there last time I asked for the recipe. Bear in mind they get the spices from the market and use a mortar & pestle to crush them, but I just use store bought and crushed! - I cook the chicken in a frypan with olive oil to seal the seasoned chicken and then pop it in the oven for about 20 - 30 minutes (depending on the thickness) to cook it through. However the quicker option would be to deep fry it (if you can afford the calories!!!). Chicken done this way is great served with Nasi Goreng (Indonesian Fried Rice). I hope you enjoy.

Provided by ozzygirl

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 -8 chicken pieces
1 cup tamarind juice
2 tablespoons clear soya sauce
1/4 teaspoon chili powder
2 teaspoons ground ginger
2 teaspoons ground coriander
2 garlic cloves, crushed
1/4 teaspoon turmeric

Steps:

Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time.
Strain the chicken, so that the marinade drips away from it.
Deep fry chicken OR pan fry the portions until sealed and cooked on the outside and then cook in oven at 180 degrees for 30 minutes.

Nutrition Facts : Calories 14.4, Fat 0.3, Sodium 505.3, Carbohydrate 2.3, Fiber 0.7, Sugar 0.2, Protein 1.3

NASI GORENG (INDONESIAN STIR-FRIED RICE)

Nasi goreng (Indonesian stir-fried rice) image

This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.

Provided by Jack Stein

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 20

Ingredients

300g long-grain rice
3 tbsp vegetable oil
4 large eggs, beaten
100g fine green beans, cut in half
2 chicken breasts, cut into small even chunks
180g pack large raw peeled prawns, cut in half
200g shallots, thinly sliced
20g garlic, finely chopped
2 medium-hot red chillies, deseeded and finely chopped
1 red bird's-eye chilli, sliced
1 medium carrot, thinly sliced
1 quantity Balinese spice paste (see recipe in 'goes well with'
1 tbsp tomato purée
1 tbsp kecap manis (Indonesian sweet soy sauce)
1 tbsp light soy sauce
8 spring onions, thinly sliced
½ cucumber , sliced
2 medium tomatoes , sliced
4 tbsp crispy fried onions
prawn cracker

Steps:

Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.

Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium

Tips:

Cook the rice a day ahead: This will help the rice grains stay separate and prevent them from becoming mushy when fried.
Use day-old rice: Freshly cooked rice is too moist and sticky for fried rice. Day-old rice has had a chance to dry out, making it easier to separate the grains.
Use high-quality ingredients: The better the ingredients, the better the fried rice will taste. Use fresh vegetables, flavorful spices, and high-quality chicken.
Don't overcrowd the wok or pan: If you overcrowd the wok or pan, the rice will not cook evenly and will become mushy. Cook the rice in batches if necessary.
Use a well-seasoned wok or pan: A well-seasoned wok or pan will help prevent the rice from sticking. If you don't have a well-seasoned wok or pan, you can season it by cooking a few tablespoons of oil in it over high heat for a few minutes.
Cook the rice over high heat: High heat will help the rice grains stay separate and prevent them from becoming mushy. Reduce the heat to medium if the rice starts to burn.
Stir the rice constantly: Stirring the rice constantly will help it cook evenly and prevent it from sticking to the wok or pan.
Add the vegetables and chicken towards the end of cooking: This will help prevent them from overcooking.
Season the fried rice to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a splash of fish sauce for extra flavor.

Conclusion:

Nasi goreng ayam is a delicious and easy-to-make Indonesian dish that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a new and exciting recipe to try, give nasi goreng ayam a try. You won't be disappointed!