Nasi Goreng Ayam (Chicken Fried Rice)

🛒 Ingredients

• Cooked white rice (day-old) 200 g · 260 kcal
• Chicken breast, boneless, skinless, diced 100 g · 165 kcal
• Egg 50 g · 78 kcal
• Shallots 30 g · 21 kcal
• Garlic 10 g · 15 kcal
• Red chili 10 g · 4 kcal
• Shrimp paste (Belacan) 5 g · 10 kcal
• Soy sauce 15 g · 8 kcal
• Kecap manis (sweet soy sauce) 25 g · 50 kcal
• Fish sauce 5 g · 3 kcal
• Vegetable oil 20 g · 180 kcal
• Cabbage, shredded 50 g · 12 kcal
• Spring onion (for garnish) 10 g · 3 kcal
• Cucumber slices (for garnish) 30 g · 4 kcal
• Tomato wedges (for garnish) 30 g · 5 kcal

👨‍🍳 Instructions

1. Prepare the chili paste: finely chop shallots, garlic, red chili, and shrimp paste (if using), then pound or blend into a smooth paste. Dice the chicken breast and shred the cabbage.
2. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the chicken pieces and stir-fry until cooked through and lightly browned.
3. Push the chicken to one side, add the prepared chili paste to the other side of the wok and stir-fry for 1-2 minutes until fragrant.
4. Mix the chicken and chili paste together. Add the shredded cabbage and continue to stir-fry for 2-3 minutes until slightly softened.
5. Add the day-old cooked rice to the wok, breaking up any clumps. Pour in the soy sauce, kecap manis, and fish sauce. Stir-fry vigorously for 3-5 minutes, ensuring all ingredients are well combined and the rice is coated evenly with the sauces.
6. Make a well in the center of the rice, crack the egg into it, and scramble until just set. Then mix the scrambled egg into the rice.
7. Serve the Nasi Goreng Ayam hot, garnished with fresh cucumber slices, tomato wedges, and chopped spring onion. Enjoy immediately.