Indonesian Fried Rice (Nasi Goreng) with Bakso and Chicken

Ingredients

• 2 cups Cooked white rice (Use cold, leftover rice for best texture)
• 4 pieces Bakso (Indonesian meatballs) (Cut into small cubes)
• 100 grams Cooked chicken breast (Diced or shredded)
• 2 stalks Scallions (daun bawang) (Thinly sliced)
• 2 pieces Red chili (Thinly sliced; adjust to taste)
• 1.5 tablespoons Sweet soy sauce (kecap manis)
• 1 tablespoon Soy sauce (kecap asin)
• 0.5 teaspoon Ladaku black pepper powder (Or any black pepper powder)
• 2 tablespoons Cooking oil (For frying)
• 2 tablespoons Fried shallot or garlic (optional garnish) (Optional)
• 3 tablespoons Nasi goreng spice paste (Homemade or store-bought; see tips for homemade)

Instructions

1. Prepare Ingredients

   Dice the bakso and chicken breast into small cubes. Thinly slice the scallions and red chili. If using homemade nasi goreng spice paste, prepare by blending shallots, garlic, and chili.

   Time: PT10M

2. Heat Oil and Sauté Spice Paste

   Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the nasi goreng spice paste and sauté until fragrant and fully cooked (about 3-4 minutes).

   Time: PT4M

   Temperature: Medium-high heat

3. Add Soy Sauces and Caramelize

   Add sweet soy sauce and regular soy sauce to the wok. Stir and let them touch the sides of the wok to caramelize slightly before mixing with the paste.

   Time: PT1M

   Temperature: Medium-high heat

4. Add Vegetables, Bakso, and Chicken

   Add the sliced chili, scallions, diced bakso, and chicken to the wok. Stir-fry until everything is well mixed and heated through (about 2 minutes).

   Time: PT2M

   Temperature: Medium-high heat

5. Season with Black Pepper

   Sprinkle in Ladaku black pepper powder (or regular black pepper). Stir to combine.

   Time: PT0.5M

6. Add Rice and Stir-Fry

   Add the cold cooked rice to the wok. Stir and toss vigorously, ensuring the rice is coated evenly with the sauce and ingredients. Continue stir-frying until the rice is hot, separated, and aromatic (about 5-6 minutes).

   Time: PT6M

   Temperature: High heat

7. Serve

   Transfer the nasi goreng to a serving plate. Garnish with fried shallots or garlic if desired. Serve hot.

   Time: PT0.5M

8. Cleanup

   Wash wok/skillet, spatula, knife, cutting board, and any bowls or utensils used.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

22g

Carbohydrates

75g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Cooked white rice: Brown rice, Jasmine rice
• Instead of Bakso (Indonesian meatballs): Beef meatballs, Chicken meatballs
• Instead of Cooked chicken breast: Rotisserie chicken, Tofu (for vegetarian)
• Instead of Scallions (daun bawang): Chives, Leek (white part only)
• Instead of Red chili: Bird's eye chili, Bell pepper (for less heat)
• Instead of Sweet soy sauce (kecap manis): Soy sauce + brown sugar
• Instead of Soy sauce (kecap asin): Tamari, Coconut aminos
• Instead of Ladaku black pepper powder: Freshly ground black pepper
• Instead of Cooking oil: Canola oil, Sunflower oil
• Instead of Fried shallot or garlic (optional garnish): Omit, Toasted sesame seeds
• Instead of Nasi goreng spice paste: Sambal oelek + garlic + shallot

Equipment Needed

• Wok or large nonstick skillet
• Spatula
• Knife
• Cutting board
• Measuring spoons (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Sautéing the spice paste until fully cooked and fragrant (Step 2)
• Using cold, day-old rice to prevent mushy texture (Step 1)
• Stir-frying the rice thoroughly to coat and separate grains (Step 6)

Chef Tips from the Video

• For extra flavor, add a fried egg on top.
• A dash of toasted sesame oil at the end adds aroma.
• Try adding shrimp or other proteins for variation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze in portions for up to 1 month. Reheat in a pan for best texture.

Room temperature: Best not kept at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook rice a day ahead and refrigerate for best results.
• Chop all vegetables and proteins before starting to cook.