Indonesian Chicken Fried Rice
Indonesian chicken fried rice is a bold, satisfying one-pan dish made with tender chicken, day-old rice, and sweet soy sauce. Quick, comforting, and packed with Southeast Asian flavor.
Ingredients
- 5 oz chicken breast thinly sliced
- 3 cups cooked white rice preferably day-old
- 3 tbsp kecap manis
- 2 garlic cloves finely chopped
- 1 tsp red chili chopped
- 1 small onion diced
- 2 tsp shrimp paste optional
- 2.5 tbsp oil for frying
Instructions
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add sliced chicken and cook until lightly browned. Remove and set aside.
- Add another 1 tbsp oil. Sauté garlic, onion, and chili until fragrant (about 1–2 minutes). If using shrimp paste, add it now and stir well.
- Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes until heated through.
- Return the cooked chicken to the pan. Drizzle with kecap manis and stir everything together until evenly coated and slightly caramelized.
- Serve hot, optionally topped with a fried egg, sliced green onions, and lime wedges.
Notes
Use cold, day-old rice for the best texture. For a vegetarian version, skip the chicken and shrimp paste and add tofu or extra veggies instead.
