Time30 minutesRating4267NotesRead community notesNasi goreng, which translates to “fried rice,” is one of Indonesia's best-known dishes, and it’s prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee’s “Coconut & Sambal,” blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don’t skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two. —Kayla StewartFeatured in Capturing the Heat and Crunch of Indonesian CookingLearn How to Make RiceIngredientsYield2 to 4 servings2boneless, skinless chicken thighs about 7 ounces total, cut into bite-size cubes¼teaspoon sea salt and a scant ⅛ teaspoon white pepper, plus more as needed3tablespoons coconut oil or sunflower oil2shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced13-inch piece fresh galangal or ginger, peeled and woody stem removed, finely chopped2garlic cloves, peeled and thinly sliced1cup green beans, chopped2scallions, chopped into large chunks¼teaspoon ground turmeric3½ounces uncooked jasmine or basmati rice, cooked and cooled about 3 cups2tablespoons store-bought or homemade kecap manis see Note for recipe2teaspoons light soy sauce1½teaspoons fish sauce2large eggs, or duck eggs1tablespoon store-bought or homemade crisp fried shallots½long red chile, such as cayenne, thinly slicedPrawn crackers, for servingIngredient Substitution GuideNutritional analysis per serving 4 servings507 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 34 grams protein; 1003 milligrams sodiumNote The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s byPreparationIn a medium bowl, season the chicken pieces with the salt and white 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 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 the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and 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 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 the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with make your own kecap manis, in a medium saucepan, bring ¾ cup light soy sauce or gluten-free tamari with 1¼ packed cups palm sugar or light or dark brown sugar to a simmer over medium. Reduce heat to low and cook until mixture thickens to the texture of maple syrup, about 5 minutes. Let cool. Cover and refrigerate for up to a few weeks. Makes about ¾ you cooked this? or to mark this recipe as NotesLeave a Private Note on this recipe and see it NotesThere aren’t any notes yet. Be the first to leave on CookingCooking GuidesCooking GuideHow to Make RiceBy Tejal RaoCooking GuideBasic Knife SkillsBy Julia MoskinCooking GuideHow to Grill By Sam SiftonCooking GuideHow to Make a Gingerbread HouseBy Julia MoskinCooking GuideHow to Make Pommes AnnaBy Melissa ClarkCooking GuideHow to Make BurgersBy Sam SiftonCooking GuideHow to Make SouffléBy Melissa ClarkCooking GuideHow to Make Sugar CookiesBy Alison Roman