Nasigoreng Recipe (Chicken Fried Rice)
Ingredients
2 cups cooked rice (preferably day-old rice)
300 g chicken breast, cut into small pieces
4-5 garlic cloves, finely chopped
2 eggs
1 carrot, diced
100 g peas (fresh or frozen)
1 onion, chopped
3 tablespoons soy sauce
2 tablespoons sesame oil (or vegetable oil)
1 tablespoon fish sauce (optional)
Salt and pepper to taste
Chopped chives or green onions for garnish
Instructions
1. Prepare the ingredients:
- Ensure all ingredients are prepped and within reach, as cooking fried rice is a quick process.
2. Cook the chicken:
- Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat.
- Add the chicken and cook until it is well-browned and cooked through. Remove the chicken from the pan and set aside.
3. Cook the vegetables:
- In the same pan, add more oil if needed and sauté the chopped garlic until golden and fragrant.
- Add the onion and cook until it becomes translucent.
- Add the carrots and peas, cooking until they are tender.
4. Prepare the eggs:
- Push the vegetables to the side of the pan and crack the eggs into the pan. Scramble the eggs until fully cooked.
5. Cook the rice:
- Add the cooked rice to the pan and mix well with the vegetables and eggs.
- Return the chicken to the pan.
- Add the soy sauce and fish sauce (if using), mixing well to coat all ingredients.
6. Finish:
- Stir-fry everything for a few minutes until the rice is heated through and slightly crispy.
- Season with salt and pepper to taste.
7. Serve:
- Serve the garlic chicken fried rice on plates.
- Garnish with chopped chives or green onions for a fresh touch.
