D'Open Kitchen

COOKING FOR THE SOUL

Nasi Goreng Ayam

Name: Nasi Goreng Ayam
Ingredients: 2 cups of Cooked White Rice; 2 1/2 tbsp kecap manis; 1 tbsp dark soy sauce; 1 tbsp 'abc' indo chilli sauce; 1/4 cup oil; 4 eggs (lightly beaten); 4 shallots (thinly sliced); 1 tsp sambal olek; 3 garlic cloves (minced); 1 tsp shrimp paste (terasi); 1 carrot (peeled, finely chopped); 300 g Chicken Breast (sliced thinly); 3 stalks spring onions (sliced); 1/4 small cabbage (shredded); 1/4 cup of fried shallots; thinly sliced red chillies; 1 pcs Emping; 1 tomato (slices); 1/3 cucumber (slices)

Recipe by

Trish yee

Embark on a flavourful journey to Indonesia with our Nasi Goreng Ayam recipe. Fragrant jasmine rice comes alive in a sizzling wok, waltzing with tender pieces of succulent chicken and an ensemble of fresh vegetables. This iconic Indonesian fried rice dish is elevated by the aromatic dance of spices, offering a tantalising blend of sweet, savoury, and slightly spicy notes that awaken your taste buds. Topped with a fried egg and accompanied by a medley of condiments, Nasi Goreng Ayam invites you to experience the essence of Indonesian comfort food. Whether enjoyed as a satisfying meal for lunch or dinner, our Nasi Goreng Ayam promises an unforgettable explosion of taste and texture, a true celebration of the country's culinary artistry on your plate.

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Course Main Course

Cuisine Indonesian

Ingredients

2 cups of Cooked White Rice
2 1/2 tbsp kecap manis
1 tbsp dark soy sauce
1 tbsp 'abc' indo chilli sauce
1/4 cup oil
4 eggs lightly beaten
4 shallots thinly sliced
1 tsp sambal olek
3 garlic cloves minced
1 tsp shrimp paste terasi
1 carrot peeled, finely chopped
300 g Chicken Breast sliced thinly
3 stalks spring onions sliced
1/4 small cabbage shredded
1/4 cup of fried shallots
thinly sliced red chillies
1 pcs Emping
1 tomato slices
1/3 cucumber slices

Instructions

Cook Rice until done, lay it on tray to let it cool and dry. Overnight preferred.
Combine the kicap manis, soy sauce, and chilli sauce. Set aside.
Heat up wok until hot, add 1 tsp oil and coat. Add 1/4 eggs to make to thing omelettes. Make 4 omelettes, then shred to set aside.
Head remaining oil in wok, over high heat. Start to saute, shallots, sambal olek, garlic, shrimp paste and carrots. Add chicken breast when aromatic and continue to stir fry. Add rice, sauce mix, green onions and cabbage when chicken start to change in colour. Fry until heated through, put in the half the sliced omelette and continue to cook through.
Plate up and garnish off with remaining shredded eggs, fried shallots and chillies, emping, tomato and cucumber.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.