Nasi Goreng Ayam Indonesian Chicken Fried Rice Food

NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)

Steps:

• In a medium bowl, season the chicken pieces with the salt and white pepper.
• In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
• Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
• Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
• Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
• Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
• Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.

NASI GORENG (INDONESIAN STIR-FRIED RICE)

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.

INDONESIAN FRIED RICE (NASI GORENG)

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.

INDONESIAN FRIED RICE

Steps:

• Heat the oil in a wok or large skillet over medium heat.
• Fry the shallots for a minute or two until cooked and tender.
• Add green onions and sliced chili. If you don't want spice, don't add the chili or remove seeds from chili before adding to the skillet. Otherwise the seeds will add a spicy kick to this dish. Mix well.
• Add chicken and soy sauce. Mix well.
• Add rice and stir well. Press down any clumps to separate them. Cook for a few minutes until rice is warm.
• Add Kecap Manis and stir well, ensuring all rice is covered well.
• Once rice is hot, remove from stove and serve immediately.
• Taste and add salt and pepper as needed.
• This dish is traditionally served with a fried egg (or scrambled omelet style egg), sliced cucumbers and quartered tomatoes.

INDONESIAN CHICKEN FRIED RICE (NASI GORENG AYAM)

Steps:

• Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.
• Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
• Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
• Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2-3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
• Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chilli and fried eggs on top. Serve with crackers.

FRIED CHICKEN (AYAM GORENG) - INDONESIAN STYLE

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.

NASI GORENG - INDONESIAN FRIED RICE

Steps:

• Heat oil in wok or large fry pan.
• Add garlic, ginger and spring onions and sauté for a minute.
• Add sesame oil, sambal oelek, fish oil, shrimp paste and ketjap manis and stir through for a few seconds.
• Add the veggie mix and toss through for a minute.
• Add the cooked rice and keep stirring through until well coated but not sticky.
• Add the chicken and prawns and fold into the rice mixture.
• Taste mixture and if necessary add some more of the spices.
• If you want to top the dish with a fried egg, fry the eggs in a separate fry pan.
• Serve out rice and top with the fried egg.