The Fried Rice That Turns Leftovers Into a Whole Dinner
Nasi Goreng (Indonesian Fried Rice) by Nagi Maehashi, www.recipetineats.com
The kind of meal that makes you glad you cooked too much rice last night.
There's something satisfying about a dinner that starts with "what's already in the fridge" rather than a shopping list. This one leans on rice you've already cooked, whatever protein you've got on hand, and a handful of pantry basics, then turns it into something that tastes like it took a lot more effort than it did. The rice goes deep golden-brown as it cooks, picking up a caramelised, slightly sweet-savoury flavour that makes plain fried rice feel a bit ordinary by comparison.
It's also one of those recipes that flexes around your week rather than the other way around. Swap the chicken for prawns, tofu, bacon, whatever's leftover from Sunday's roast, it all works. The only real rule is using rice that's had a night in the fridge, so it fries up separate and golden instead of turning into a sticky clump.
We're always drawn to dinners like this: a handful of ingredients, one pan, and a result that gets asked for again. Top it with a fried egg and a side of fresh cucumber and tomato and you've turned last night's rice into tonight's whole dinner.
Nasi Goreng (Indonesian Fried Rice)
Ingredients
Chicken
- 1 tbsp oil
- 150g chicken breast, thinly sliced (or other protein of choice)
- 1 tbsp kecap manis (sweet soy sauce)
Rice
- 1½ tbsp oil
- 2 garlic cloves, finely chopped
- 1 tsp red chilli, finely chopped (adjust to taste)
- 1 small onion, diced
- 3 cups cooked white rice, day-old and cold
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tsp shrimp paste (optional)
To serve (optional)
- 4 eggs, fried to taste
- 1 green onion, sliced
- Tomato and cucumber, cut into wedges
- Fried shallots, store-bought
- Lime wedges
Method
Step 1: Get the pan hot Heat the oil in a large skillet or wok over high heat. Add the chilli and garlic and stir for about 10 seconds, just until fragrant.
Step 2: Soften the onion Add the diced onion and cook for around a minute, until it starts to soften.
Step 3: Cook the chicken Add the sliced chicken and cook until it's mostly turned white. Stir through 1 tablespoon of kecap manis and cook for another minute or so, until the chicken is cooked through and lightly caramelised.
Step 4: Fry the rice Add the cold rice, the remaining kecap manis and the shrimp paste, if using. Stir constantly for a couple of minutes, until the sauce has reduced down and the rice grains start to caramelise at the edges. This is where the flavour really builds, so don't rush it.
Step 5: Serve Spoon into bowls and top with your choice of garnishes, sliced green onion, a fried egg, fried shallots, or a squeeze of lime. Serve alongside fresh tomato and cucumber wedges for a proper meal.
Serves: 4 Prep time: 10 minutes Cook time: 10 minutes
Top tip: Cold, day-old rice really isn't optional here. Freshly cooked rice is too soft and turns gluggy in the pan, while rice that's had a night in the fridge is drier and fries up separate and golden. In a pinch, spread hot rice on a tray and pop it in the freezer for an hour or two to dry it out fast.
If you give this one a go, we'd love to hear how it turned out. It's a great one to keep in the back pocket for nights when the fridge looks a bit bare but you still want something worth sitting down for.
