Play Me a Recipe: Lara Lee makes Chicken Nasi Goreng

Burnt Toast

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Chicken Nasi Goreng

Serves 2 as a large main or 4 as a side

• 2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
• 2 garlic cloves, peeled and thinly sliced
• 8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
• 1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
• Handful of green beans, chopped into small chunks
• 2 spring onions, chopped into large chunks
• 1⁄4 tsp ground turmeric
• 95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
• 2 tbsp kecap manis
• 1 1⁄2 tsp fish sauce
• 2 tsp light soy sauce
• Sea salt and white pepper, to taste
• Coconut oil or sunflower oil, for frying
• 2 duck or hen’s eggs
• 1 tbsp fried shallots
• 1⁄2 long red chili, thinly sliced
• Kerupuk or prawn crackers

1. Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.
2. Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
3. Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
4. Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
5. Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chili and fried eggs on top. Serve with crackers.

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