Nasi Goreng with Chicken

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Eat the World is heading to Indonesia this month!

For this challenge,  I decided to make Nasi Goreng, which translates to fried rice.  

I love fried rice and I was excited to try this version.  This one is spicy, thanks to the chili pepper (I used a jalapeno from my garden).  Then it’s topped with a fried egg and more garlic chili sauce!  Delish!

Sunday Funday/Eat the World

Indonesia

• Beef Rendang from A Day in the Life on the Farm
• Iga Bakar (Indonesian BBQ Beef Short Ribs) from Palatable Pastime
• Nasi Goreng with Chicken from Amy’s Cooking Adventures
• Nasi Goreng- Vegetarian from Sneha’s Recipe
• Rijsttafel, An Indonesian Feast with a Colonial Twist from Culinary Cam
• Soto Ayam (Indonesian Chicken Soup) from Karen’s Kitchen Stories
• Sop Buntut - Indonesian Beef Soup from Pandemonium Noshery
• Slow Cooked Beef Rendang, Indonesian Beef Stew from Sugarlovespices

Check out all the wonderful Indonesian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Recipe note:

-The original recipe called for dark soy sauce, which is thicker and sweeter than regular soy sauce.  I substituted the dark soy sauce with a combination of low sodium soy sauce, molasses, and sugar.  To use dark soy sauce instead, replace 1 ½ tablespoons of low sodium soy sauce, molasses, and sugar with 2 tablespoons of dark soy sauce.

Nasi Goreng with Chicken

Adapted from Marion’s Kitchen

1 tablespoon canola oil

1 pound chicken, thinly sliced

1 onion, diced

1 jalapeno pepper, diced

3 cloves garlic, minced

5 tablespoons low sodium soy sauce

1 teaspoon molasses

¼ teaspoon sugar

3 cups cooked rice (I cooked mine in chicken broth for flavor)

Fried eggs, to top

Garlic chili sauce, such as sambal oelek, to serve

Heat the oil in a large skillet over medium heat.

Add the chicken, onion, and pepper.  Cook until the chicken is mostly cooked through and onion is soft.

Stir in the garlic, soy sauce, molasses, and sugar and cook for a minute.  Add the rice and cook for another 5 minutes, stirring constantly.

Meanwhile, fry eggs.

Serve the rice, topped with eggs, and garlic chili sauce.

Amy Eats the World in...

1. Cuba: Ropa Vieja (Slow Cooker Beef)
2. Ireland: Cheesy Potato Soup with Irish Ale
   
3. Thailand: Chicken Satay
   
4. Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
   
5. Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
6. New Zealand: Kiwi Burger 
7. France: Fougasse (Provencal Flatbread)
8. Argentina: Chimichurri Sauce
   
9. Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
10. India: Spiced Golden Milk 
11. Poland: Chrusciki (Angel Wing Cookies)
12. Ethiopia: Buticha (Hummus)
13. England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
    
14. Georgia: Lobiani (Bean-Stuffed Bread)
15. Mexico: Crispy Pork Carnitas
    
16. Cambodia: Loc Lac (Shredded Beef with Lime)
17. Israel: Chicken Albondigas (Chicken Meatballs)
18. Finland: Sima (Lemonade) 
19. Puerto Rico: Arroz con Tocino  (Rice with Bacon)
20. Egypt: Ghorayebah Cookies
    
21. Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
    
22. Portugal: Bitoque (Steak & Eggs) 
23. Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
24. Trinidad & Tobago: Trini Macaroni Pie 
25. Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
26. Fiji: Fijian Creamy Lentil Soup (Dhal) 
27. Senegal: Cafe Touba (Senegalese Spiced Coffee) 
28. Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
29. Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
30. Bangladesh: Shemai (Sweet Vermicelli Pudding) 
31. The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
32. Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
33. Jamaica: Chicken &  Pumpkin Soup 
34. Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
35. Sudan: Red Lentil Soup (Sudanese Addas) 
36. Luxembourg: Bouchée à la Reine (Vol-au-Vent)
    
37. Uruguay: Pasta Caruso
38. China: Homemade Fortune Cookies
39. Lesotho: Borotho Bread
40. Scotland: Tattie Scones
41. Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
42. Guyana: Butterflaps
43. Greece: Cabbage Roll Rice Bowls
44. Réunion Island: Rougail Z'Andouille
45. Japan: Yoshinoya Beef Bowl (Gyudon)
46. Australia: Fairy Bread
47. Ecuador: Lentil Soup with Rice (Arroz con Menestra de Lentejas)
48. Slovakia: Garlic & Potato Soup (Cesnaková Polievka)
49. Turkey: Simit Bread
50. Dominican Republic: Taco Shepherd’s Pie (Pastelón de Papa)
51. Libya: Macroona Imbakbaka (Libyan Minestrone)
52. Malta: Brodu Tat-Tigiega (Maltese Chicken Soup)
53. Wales: Cawl Cennin (Welsh-Style Leek & Potato Soup)
54. Morocco: Kefta Tagine with Eggs in Tomato Sauce
55. Bermuda: Bermuda Triangle Cocktail
56. Philipines: Pork Siomai
57. Chile: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)
58. Slovenia: Slovenian Flatbread (Belokranjska Pogača)
59. Lebanon: Ka’ak (Lebanese Purse Bread)
60. Congo: Moambe Chicken (Congo Poulet Moambe)
61. Guatamala: Fiambre (Guatemalan Salad)
62. Austria: Viennese Kaiser Rolls
63. French Polynesia: Vanilla Bean Lemonade
64. Seychelles: Creole Rice
65. Switzerland: Bündner Gerstensuppe (Swiss Barley Soup)
66. Brazil: Brigadeiro (Brazilian Fudge Balls)
67. Madagascar: Hen`omby Ritra (Malagasy Simmered Beef)
68. Spain: Tortilla Española (Potato Omelette)
69. Afghanistan: Aush (Afghan Noodle Soup)
70. Indonesia: Nasi Goreng with Chicken