Nasi Goreng Recipe

Prepare the marinade

In a shallow bowl or zip-top bag combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until sugar dissolves.

Marinate the chicken

Pat the 2 chicken breasts dry. Place them in the bowl or bag with the marinade, ensuring they are fully coated. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours for more flavor.

Cook the chicken

Preheat a grill or heavy skillet over medium-high heat and brush with 1 tsp neutral oil. Remove chicken from marinade (reserve marinade). Grill or sear the chicken 5–7 minutes per side depending on thickness until internal temperature reaches 165°F (74°C) and there is a light caramelization. During the last 1–2 minutes, brush with a little reserved marinade to glaze, turning once. Remove and let rest on a cutting board for 5 minutes.

Slice

Slice the chicken thinly against the grain into strips for serving over the fried rice.

Prep rice and aromatics

Break up any clumps in 4 cups of day-old cooked rice with a fork so grains are separated. Have vegetables (0.5 cup each red and green pepper, 1/2 cup onion, 1/4 cup carrot, 1/4 cup peas) and 2 beaten eggs ready. Combine 2 tbs soy sauce, 1.5 tbs kecap manis (or 1.5 tbs sweetened soy mix), and 1 tbs oyster sauce in a small bowl.

Cook eggs

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbs vegetable oil and 1 tbs butter. Swirl, then pour in the beaten eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.

Stir-fry vegetables

Return the wok to high heat and add the remaining 1 tbs vegetable oil. Add the diced onion and cook 1–2 minutes until translucent. Add the diced/red & green peppers and carrot; stir-fry 2–3 minutes until slightly softened but still crisp. Add the frozen peas and cook 30–60 seconds until heated through.

Fry the rice

Push vegetables to the side of the wok, add a touch more oil if needed, then add the rice. Spread the rice out and let it sear for 30 seconds, then stir-fry, combining with the vegetables. Break up any remaining clumps so rice grains are loose.

Season

Pour the combined sauce (soy + kecap manis + oyster) over the rice. Stir constantly to evenly coat the rice and cook 1–2 minutes so the sauce darkens slightly. Return the scrambled eggs to the pan and mix through. Finish with 1/2 tsp sesame oil, 1/4 tsp white or black pepper, and 2 tbsp sliced scallions. Taste and adjust salt or a splash more soy if needed.

Garnish

Remove from heat and stir in or top with 2 tbs fried shallots (if using). Squeeze a lime wedge over before serving for brightness.

Divide the teriyaki fried rice between 2 plates (about 2 cups rice per serving). Arrange sliced grilled chicken on top or alongside the rice. Add cucumber slices and tomato wedges to the side. Serve with extra sambal or chili sauce if desired and additional lime wedges.