Nasi goreng is Indonesian-style fried rice. Its seasoning includes soy sauce, fish sauce and turmeric among others. It is a very popular dish in Indonesia, typically served at the center of the table in servings that include fried eggs in a quantity suitable for the number of diners.
Ingredients (serves 4):
- 2 small red onions, peeled and thinly sliced (about 2mm thick)
- 3 tablespoons cornflour
- 1/2 cup + 6 tablespoons canola oil
- 400 grams chicken breast, cut into medium cubes
- 3 garlic cloves, peeled and crushed
- 1 teaspoon turmeric
- 2 cups cooked rice
- 2 tablespoons soy sauce + more if desired
- 1 tablespoon fish sauce
- 4 eggs
- Salt
Instructions:
- Place the onion rings in a small bowl, add the cornflour, and mix well.
- Heat 1/2 cup of oil in a large skillet or wok (the oil should be relatively deep). Add the onions and fry until golden, about 3 minutes. Transfer to a plate lined with paper towels. Clean the skillet.
- In the same skillet, heat 2 tablespoons of oil, add the chicken pieces, and fry over high heat for 4-5 minutes, until golden and cooked through. Transfer to the onion plate.
- Heat another 2 tablespoons of oil in the same skillet (no need to clean) and add garlic and turmeric, frying for about a minute. Add the rice and fry for another 3 minutes. Add soy sauce and fish sauce, mix well, and cook for another 2-3 minutes. Add the onion and chicken and fry for an additional 2-3 minutes. Taste, and if necessary, add 1-2 tablespoons more soy sauce.
- In a separate skillet, heat the remaining 2 tablespoons of oil. Fry eggs to your preferred level of doneness. Season lightly with salt and remove from heat.
- Divide the dish among plates, placing an egg on each. Serve hot.
The dish, without the eggs, can be stored for up to 3 days in the refrigerator.