Nasi goreng ayam
Adapted from a recipe of Paon Bali Cooking Class

Prep time: 5mn
Cook time: 15mn
Serves 4
  • 450g of long grain rice, from the day before (pssst, I use microwaveable cooked rice, even easier!)
  • 2 chicken breasts
  • 2 eggs
  • 1 tablespoon of coconut oil (or neutral vegetable oil like sunflower)
  • 1 big shallot
  • 3 cloves of garlic
  • 3 green onions
  • 1 small red pepper, deseeded
  • 2-3 teaspoon of shrimp paste (optional but essential to me to obtain the distinctive taste of the nasi goreng, it can be found in every Asian grocery shop)
  • 1 carrot, cut in small cubes
  • 1 handful of shredded cabbage + 1 handful of boc choy (I replaced all of that by a big handful of fresh spinach)
  • 2 tablespoons of Kecap Manis (Balinese sweet soy sauce which can be replaced by traditional sweet soy sauce or teriyaki sauce)
  • 2 tablespoons of Kecap Asin (traditional soy sauce)
  • 3 tablespoons of ketchup
  • 1 teaspoon of palm sugar (or brown sugar)
  • 1 stalk of celery, chopped
  1. Beat the eggs and cook them until scrambled in a small saucepan. Set aside. Cut the chicken in cubes.
  2. Peel the shallot and garlic. Scoop the seeds out of the red pepper. Finely chop the shallot, garlic and red pepper. Chop the green onions (green parts included). Heat the coconut oil in a big saucepan or a wok. Sauté the shallot, garlic, red pepper and green onion on medium heat, until slightly golden.
  3. Add the shrimp paste and crush it down the bottom of the pan before adding the chicken and carrot (if you go for the cabbage and bok choi option add them here). Mix well. Sauté on medium heat until the chicken is cooked (approximately 5mn).
  4. Add the different soy sauce, ketchup, palm sugar, celery, rice and fresh spinach. Mix and keep cooking for another 2-3 minutes or until the spinach is cooked.
  5. Cut the heat and add the scrambled eggs, mix. Serve hot with some Balinese crackers or prawn crackers.
Recipe by Anne-Sophie Vidal - Fashion Cooking at