Messy Nasi Goreng with Crispy Chicken & Sambal
Garlicky fried rice tossed with store-bought fried chicken and fiery sambal, plated rough-and-ready Indonesian street-food style. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
casualcomfortindonesianchickencrispyfluffyweeknightbowl
Ingredients
- 3 cups cooked rice, day-old or chilled
- 200 g fried chicken (store-bought or homemade), torn into bite-sized pieces
- 3 tbsp sambal oelek or your favorite spicy paste
- 2 tbsp soy sauce
- 4 clove garlic cloves, minced
- 2 stalk scallions, sliced into 1-inch pieces
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
- 2
Add minced garlic and cook until fragrant, ~30 seconds, then add the chilled rice.
- 3
Stir and break up clumps for 3 minutes, letting some rice crisp on the pan bottom.
- 4
Add sambal and soy sauce, toss until evenly coated, about 1 minute.
- 5
Fold in the fried chicken pieces and scallions, tossing just until heated through.
- 6
Plate rough and messy — serve hot with extra sambal on the side if you like.
Tools you’ll need
- large skillet or wok (12-inch)
- wooden spoon or spatula
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