This version of Nasi Goreng is a simplified version that can be made as a quick 20-minute, chicken rice meal. You will however need cooked rice from the day before. If you wish to cook it from scratch, once cooked, I suggest cooling the rice down on a tray, then place it into a freezer for 20 minutes before using it. This will prevent it from clumping together. Fried rice however is always best with left over rice from the day before. Always use it cold from fridge.
I just came back from Bali Indonesia where Nasi Goreng seems to be one of the most popular meals. There are many versions of Indonesian Nasi Goreng, most have a more complex paste called “Base Genep” where you’ll usually find the addition of candlenut, galangal, ginger, lemon grass, bird’s eye chilies, cumin, peppercorns, salam leaves and more. Feel free to add any of those ingredients if you have them. If you don’t, no problem, this basic recipe will still deliver an amazing chicken fried rice everyone will love.
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