Sometimes you want the comfort of a takeout classic without the heavy grease or the post-meal slump. This is my “re-imagined” Nasi Goreng. While it might not be the street-stall original, it’s my personal favorite for a high-protein, veggie-packed dinner that doesn’t sacrifice that addictive, savory-sweet flavor profile. It’s the ultimate way to turn leftovers into a feast.
Prep & Marinate: In a bowl, combine the cubed chicken with the fish sauce, kecap manis, and a generous pinch of black pepper. Let this marinate while you chop your spring onions, garlic, chilli, and green beans.
Heat a drizzle of neutral oil in a large pan or wok over high heat. Fry the chicken until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, add a little more oil if needed. Fry the white parts of the spring onions, minced garlic, and chilli until fragrant and softened.
Toss in the finely cut green beans. Sauté for 2–3 minutes until they are bright green and have a slight crunch.
Add your day-old rice to the pan. Season with a pinch of black pepper. Pour in the dark soy, kecap manis, fish sauce, and sambal oelek. Stir-fry on high heat for 3–5 minutes, ensuring the rice is toasted and evenly coated in the dark, caramelized sauce.
Fold the cooked chicken and the green parts of the spring onions back into the rice. Stir-fry for another minute until everything is hot.
Plate into 4 bowls. Top each with a freshly fried egg and serve with cucumbers, tomatoes, and your favorite sambal/chutney on the side.
High-Protein Nasi Goreng
Ingredients
The Protein & Marinade
- 500g chicken breast or thigh, cubed
- 1 tbsp fishsauce
- 1 tbsp kecap manis (indonesian sweet soy sauce)
- black pepper to taste
The Stir-Fry Base
- 300g (uncooked weight) day-old jasmin or any white rice
- 2 tbsp neutral oil (divided)
- 3 small (or 2 large) spring onions (whites and greens separated)
- 3–4 garlic cloves, minced
- 1 chilli, sliced
- 200g green beans, finely sliced
- 1 tbsp dark soy sauce
- 2 tbsp kecap manis
- 1 tbsp fish sauce
- 1 tbsp sambal oelek (or to taste)
- black pepper to tase
The Presentation & Toppings
- 4 large eggs (1 fried egg per portion)
- 1 fresh tomato, sliced
- 1 cucumber, sliced
- Fried shallots
- Extra sambal oelek or chutney for serving
Instructions
- Marinate chicken in 1 tbsp fish sauce, 1 tbsp kecap manis, and a pinch of black pepper while prepping the remaining ingredients.
- Sear chicken in a large pan with 1 tbsp of neutral cooking oil over high heat until completely done, then set aside.
- Sauté the white parts of the spring onions, minced garlic, and sliced chili in the remaining oil until fragrant.
- Add green beans to the pan and cook for 2–3 minutes until tender-crisp.
- Add day-old rice, black pepper, dark soy sauce, 2 tbsp kecap manis, 1 tbsp fish sauce, and sambal oelek. Stir-fry on high heat until the grains are toasted and evenly dark.
- Fold in the cooked chicken and the remaining green parts of the spring onions, tossing until heated through.
- Serve immediately topped with a crispy fried egg, alongside fresh tomato, cucumber slices, fried shallots, and extra chutney.
Notes
Tips for Success
- The Rice Rule: Always use chilled, day-old rice. It’s drier, which means the grains won’t clump or turn into paste when they hit the hot pan.
- Control the Heat: If you aren’t sure how spicy your sambal oelek is, start with half a tablespoon and taste as you go.
Don’t Overcrowd: If you have a smaller pan, cook the chicken in two batches to ensure it sears instead of steams.
Why You’ll Love This Dish
Protein-Packed: With 500g of chicken plus the fried egg, it’s a powerhouse for hitting your daily goals.
The Texture: By using day-old rice, you get that perfect “fry” without the mushiness of fresh rice.
Meal Prep Hero: It stores beautifully and reheats like a dream, making it a staple for your busy week.
Customizable Heat: You control the sambal oelek, so you can make it mild or kick it up a notch.
