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Spicy Nasi Goreng with Chili Sauce, rich spices and chili sauce
Fresh, appetizing Nasi Goreng with chili sauce

Spicy Nasi Goreng with Chili Sauce

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to Indonesian 'fried rice' isn't in a recipe, but in saving leftovers. Nasi Goreng is the rebirth of yesterday's rice. This version is dominated by chili, giving it not just heat, but a vibrant red color and appetizing aroma. It's for those who like their food to bite back.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Wok or large skillet
  • Spatula
  • Knife and cutting board

Allergen Information

⚠️ Egg
⚠️ Soy
⚠️ Wheat
⚠️ Sesame

Instructions

1 ✓

Break up cold rice with your hands to remove clumps. Dice chicken into small cubes, chop vegetables.

Tip: The colder and drier the rice, the better the texture after frying. (Starch retrogradation).
2 ✓

Heat wok until smoking. Add a little oil and scramble the two eggs. Remove to a plate and set aside.

Tip: A hot wok and fast cooking give the signature 'Wok Hei' (breath of the wok) flavor.
3 ✓

Add more oil and toss in chicken. Sauté until golden brown. Add onion, garlic, and fresh chili; sauté for 1-2 minutes until fragrant.

Tip: Add garlic last, as it burns quickly in hot oil and becomes bitter.
4 ✓

Add the rice. Toss quickly to coat every grain in oil. Add chili sauce and soy sauce.

Tip: Drizzle soy sauce down the hot sides of the wok to caramelize it before it hits the rice.
5 ✓

Fry rice on high heat, stirring/tossing constantly for 2-3 minutes. Stir in eggs and green onions.

Tip: Rice grains should 'dance' in the wok. If it sticks, the pan isn't hot enough.
6 ✓

Serve hot, garnished generously with cilantro and sesame seeds.

Tip: Serve with cucumber and tomato slices to cool the heat.

Recipe FAQ

Why is my rice clumping?
The rice was too fresh. Fresh rice has high moisture. Use day-old, refrigerated rice where the grains have hardened slightly.
What chili sauce should I use?
The original is Sambal Oelek, but Sriracha or any garlic chili sauce works.

Ingredients

  • 4 cups Cooked Jasmine Rice (Day-old, chilled)
  • 1/2 lb Chicken Breast Fillet
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 2 large Eggs
  • 2 tbsp Chili Sauce (Sambal or Sriracha)
  • 1 tbsp Kecap Manis (Indonesian Sweet Soy Sauce)
  • 3 tbsp Vegetable Oil
  • 1 whole Fresh Chili Pepper
  • 2 stalks Green Onions
  • 1 bunch Fresh Cilantro