Chicken Nasi Goreng with Ginger and Kaffir Lime
An Indonesian classic revisited with simple, accessible ingredients. The secret? Cold day-old rice, high heat, and a perfect balance of salty, sweet, spicy, and aromatic flavors. I love adding kaffir lime leaves: you can find them at most Asian grocery stores!
Indonesian fried rice
Coming back from a trip always means inspiration for new recipes! After my time in Bali, I just had to recreate their iconic Nasi Goreng. It was there that I discovered Kecap Manis (sweet soy sauce). If you decide to use it, feel free to omit the maple syrup, as this sauce is already very syrupy and sweet.
Variation: This dish is incredibly versatile: you can easily make it vegetarian or swap the chicken for shrimp!
Why make this recipe?
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The Perfect way to use leftover rice: using cold, day-old rice is the secret to a perfect texture; it prevents the fried rice from becoming mushy or pasty. If you’re making it fresh, simply cook the rice and spread it out on a baking sheet to cool in the fridge for 1 to 2 hours.
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Intense and vibrant flavor balance: By combining fish sauce (for salty depth), Kecap Manis (for syrupy sweetness), and tamari, you achieve those iconic, bold Southeast Asian flavors.
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The Sambal: massaging the shallots with chili and lime adds a fresh crunch and necessary acidity to cut through the richness of the chicken and fried egg. The heat and pressure from this technique break down the shallot fibers, releasing the essential oils from the chili and lime. This creates a natural “sauce” while making the shallots less pungent and naturally sweeter.
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Ready in under 30 Minutes: between using leftovers and cooking everything in a single pan, this is the ultimate quick weeknight meal!
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Kaffir lime leaves: This is the “star” ingredient. It adds a unique fragrance that is floral, citrusy, and slightly woody—a scent you won’t find anywhere else.
Tips for a perfect recipe:
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High heat: using a high flame ensures the rice grains get slightly crispy and the chicken sears quickly. This prevents the chicken from “boiling” in its own juices and gives it that beautiful golden-brown color.
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Cold Rice is non-negotiable: To avoid a mushy texture, cold rice is a must. The goal is to remove surface moisture so the grains “jump” and fry in the oil rather than steaming. If you’re starting from scratch, spread the cooked rice on a baking sheet and chill it in the fridge for 1–2 hours (or 15 minutes in the freezer).
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Adjust the heat: feel free to adjust the chili levels to suit your personal spice tolerance.
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Don’t overcrowd and prep ahead: because this is a fast-paced cook, have your garlic, ginger, and pre-mixed sauces ready to go. You won’t have time to grate ginger while the chicken is browning!
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Listen to the pan: you want to hear the rice crackling in the skillet. If you don’t hear that sizzle, your pan isn’t hot enough!
Prepare the shallot sambal by combining all ingredients in a small bowl. It is essential to mix with your hands, pressing and squeezing the ingredients together firmly. Repeat this process for about one minute until the shallots soften and release their aromatics. Set aside to marinate.
Cook the rice and spread it out on a baking sheet in the refrigerator to cool (or use day-old rice, which is even better for achieving the perfect fried rice texture).
Heat a large wok or pan over medium-high heat with a drizzle of neutral oil. Add the diced chicken, season lightly with salt, and sear for 2 minutes until golden brown. Toss in the garlic, ginger, chili, and kaffir lime leaves. Cook for another 2 minutes until the chicken is fully cooked through. Stir in the tamari (or kecap manis), fish sauce, and maple syrup.
Add the cold rice to the pan, breaking up any clumps to separate the grains. Cook over high heat for 3–4 minutes, stirring constantly to ensure the rice is well-coated and slightly toasted. Toss in the sliced green onions at the very end.
In a separate small skillet, fry the eggs in a little oil until the whites are set and lacy, but the yolks remain perfectly runny.
Serve the Nasi Goreng in bowls, topped with a fried egg and a generous spoonful of the prepared shallot sambal.
Bon appetit and enjoy!
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