5 oz / 150g chicken breast , thinly sliced (or other protein)
1 tbsp kecap manis
1.5 tbsp oil
2 garlic cloves , finely chopped
1 tsp red chilli , finely chopped
1 onion , small, diced
3 cups cooked white rice , day old, cold
2 tbsp kecap manis
2 tsp shrimp paste , optional
Garnishes / side servings (optional)
4 eggs , fried to taste
1 green onion , sliced
Tomatoes and cucumbers, cut into wedges/chunks
Fried shallots , store bought (optional)
Lime wedges
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 caramelized. 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).
**My Notes:** You can get **kecap manis** at a large Asian grocery store (H-Mart works, or 99 Ranch). It’s usually with the other soy sauces. The **shrimp paste** I typically find in the section that contains Thai and Indonesian curry pastes. It comes in large amounts, but it keeps really well, so just go for it and buy a tub. If you absolutely can’t find kecap manis, you can make a substitute by gently **reducing soy sauce** until it thickens a bit and dissolving in **brown sugar** to create a sweet-salty syrup.
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Source: [Recipe Tin Eats](https://www.recipetineats.com/nasi-goreng-indonesian-fried-rice/).
1 tbsp oil
5 oz / 150g chicken breast , thinly sliced (or other protein)
1 tbsp kecap manis
1.5 tbsp oil
2 garlic cloves , finely chopped
1 tsp red chilli , finely chopped
1 onion , small, diced
3 cups cooked white rice , day old, cold
2 tbsp kecap manis
2 tsp shrimp paste , optional
Garnishes / side servings (optional)
4 eggs , fried to taste
1 green onion , sliced
Tomatoes and cucumbers, cut into wedges/chunks
Fried shallots , store bought (optional)
Lime wedges
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 caramelized.
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).
**My Notes:** You can get **kecap manis** at a large Asian grocery store (H-Mart works, or 99 Ranch). It’s usually with the other soy sauces. The **shrimp paste** I typically find in the section that contains Thai and Indonesian curry pastes. It comes in large amounts, but it keeps really well, so just go for it and buy a tub. If you absolutely can’t find kecap manis, you can make a substitute by gently **reducing soy sauce** until it thickens a bit and dissolving in **brown sugar** to create a sweet-salty syrup.