This version of Nasi Goreng is a simplified version I can make as a quick 15-minute chicken meal with rice. You will, however, need cooked rice from the day before. If you wish to cook it from scratch, once cooked, I suggest cooling the rice down on a tray and then placing it in a freezer for 20 minutes before using it. This will prevent it from clumping together. Fried rice, however, is always best with leftover rice from the day before. Always use it cold from the fridge.

I just returned from Bali, Indonesia, where Nasi Goreng seems to be one of the most popular meals. There are many versions of Indonesian Nasi Goreng; most use a more complex paste called “Base Genep”. Base Genep usually has the addition of candlenut, galangal, ginger, lemon grass, bird’s eye chilies, cumin, peppercorns, salam leaves and more. Feel free to add any of those ingredients if you have them. If you don’t, no problem, this basic recipe will still deliver a fantastic chicken fried rice everyone will love.

Another recipe30 cooking video inspired by my travels. See my travel vlogs!

This is another recipe30 cooking video inspired from my travels. See my travel vlogs!

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