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1
Fry the Chicken
6 Mins
High heat, ~200°C (400°F)
Heat 1 tablespoon of the oil in a large wok over high heat until it shimmers. Add the chicken pieces in a single layer and fry for 5 to 6 minutes, turning once, until browned at the edges and cooked right through. Lift the chicken out and set it aside.
Do not crowd the wok — chicken that steams instead of frying stays pale and soft.
Done when: Browned at the edges, no pink inside, and the thickest piece at 74°C (165°F).
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2
Fry the Eggs
4 Mins
Medium heat, ~175°C (350°F)
Add a teaspoon of oil to the same wok, turn the heat down to medium, and fry the 4 whole eggs one at a time until the whites are fully set and the edges turn crisp and lacy. Lift them out and keep them warm.
A little hot oil and a hot wok give the lacy, golden edges that make a nasi goreng egg.
Done when: Whites fully set and opaque, yolks still soft or firm to your taste, cooked through.
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3
Build the Bumbu Paste
3 Mins
Medium heat, ~175°C (350°F)
Add the remaining oil to the wok and fry the shallot, garlic, chilli and shrimp paste mixture for 2 to 3 minutes, stirring constantly, until it smells sweet and fragrant and turns a shade darker. Add the diced carrot and fry for 1 minute more.
Keep stirring — the paste burns fast once it darkens, and burnt bumbu tastes bitter.
Done when: Fragrant, slightly darker paste with the oil separating at the edges.
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4
Fry the Rice
6 Mins
High heat, ~200°C (400°F)
Turn the heat to high, add the cold rice, the chicken and the peas, and toss everything for 2 minutes so the grains heat through. Pour in the kecap manis and soy sauce, then keep tossing for 3 to 4 minutes until every grain is evenly coated a warm brown and a few grains are lightly crisped at the edges.
Press the rice against the hot wok for a few seconds between tosses — that is where the smoky flavour comes from.
Done when: Every grain glossy and evenly brown, hot all the way through, with a few crisped edges.
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5
Finish with Egg & Lime
2 Mins
High heat, ~200°C (400°F)
Push the rice to one side of the wok, pour in the beaten egg, and scramble it for about 1 minute until just set. Fold it through the rice with the spring onions and the lime juice, then take the wok off the heat.
Scramble the egg in the empty side of the wok first — poured over the rice, it would coat the grains instead of forming soft curds.
Done when: Egg in soft golden curds folded through the rice, spring onions just wilted.
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6
Plate It the Indonesian Way
3 Mins
No heat
Mound the rice on each plate, set a fried egg on top, and scatter the fried shallots over everything. Arrange the cucumber and tomato slices beside the rice and add the prawn crackers. Serve at once, while the rice is still steaming and the crackers are crisp.
Serve the egg on top, not mixed in — breaking the yolk over the rice is half the pleasure of the dish.
Done when: Hot rice, crisp crackers, cool cucumber, and a whole fried egg on top.
auto_awesome Finishing Touches & Plating
Eat it the way it is served in Indonesia: break the fried egg yolk over the hot rice, scoop up a little cucumber and a piece of krupuk with each spoonful, and add extra chilli if you want more heat.
Indonesia
4h
France
Vietnam