Nasi Goreng with Cap Cay Ayam

A dome of golden, sesame-flecked fried rice sits alongside a saucy stir-fry of tender chicken, mushroom, carrot, corn, and green beans in this comforting Indonesian-Chinese style plate. The rice brings savory depth from a quick pan-fry, while the glossy sauce on the vegetables ties everything together for a well-rounded, one-plate meal.

This dish is a great way to use up leftover rice and whatever vegetables you have on hand. Both components come together quickly on the stovetop, making it an easy weeknight dinner that still feels satisfying and complete.

Growing up, nasi goreng was what happened to whatever rice didn’t get finished the night before. My mother never really measured anything — she’d just look at how much rice was left in the pot and figure out the rest from there, throwing in a handful of whatever vegetables happened to be in the fridge. It wasn’t until I started cooking it myself that I realized the “day-old rice” rule everyone repeats isn’t just tradition; freshly cooked rice really does turn gummy the moment it hits a hot pan. Now it’s my go-to for using up rice from the night before, and I still don’t measure the vegetables either.

Bahan-bahan

For the Nasi Goreng (Fried Rice)

• 3 cups cooked, day-old white rice, cooled
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp cooking oil
• 1 tsp toasted sesame seeds
• Salt and white pepper, to taste

For the Cap Cay Ayam (Chicken Vegetable Stir-Fry)

• ½ lb (225 g) boneless chicken breast, cut into small chunks
• 1 cup mushrooms, sliced
• ½ cup carrot, thinly sliced
• ½ cup sweet corn kernels
• ½ cup green beans, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 2 tbsp water
• ¾ cup chicken broth or water
• 1 tbsp cooking oil
• 1 tsp toasted sesame seeds
• Fresh cilantro or parsley, for garnish
• Salt and white pepper, to taste

Substitusi Mudah

• Day-old rice: Freshly cooked rice can be used if spread out and cooled for 15–20 minutes first, so it doesn’t turn mushy when fried.
• Chicken breast: Boneless chicken thigh works well and stays extra juicy.
• Vegetables: Broccoli, snap peas, or bell pepper can be swapped in for any of the vegetables listed, based on what you have on hand.
• Oyster sauce: For a vegetarian version, substitute a mushroom-based stir-fry sauce.

Instruksi Memasak Langkah demi Langkah

1. Fry the rice. Heat the cooking oil in a large pan or wok over medium-high heat. Add the garlic and shallot, and sauté until fragrant, about 1 minute. Push to the side, pour in the beaten egg, and scramble briefly before mixing everything together.

2. Add the rice. Add the cooked rice, breaking up any clumps, and stir-fry for 4–5 minutes until heated through and slightly crisp in spots. Stir in the soy sauce and sesame oil, season with salt and white pepper, and finish with the sesame seeds. Mold into a dome on the serving plate using a small bowl.

3. Sear the chicken. In a separate pan, heat the cooking oil over medium-high heat. Add the garlic and sauté until fragrant, then add the chicken and cook for 4–5 minutes until lightly browned and cooked through.

4. Add the vegetables. Add the carrot, mushrooms, and green beans to the pan and stir-fry for 2–3 minutes. Add the corn and cook for another minute.

5. Make the sauce. Pour in the chicken broth, oyster sauce, and soy sauce, and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the vegetables and chicken. Season with salt and white pepper to taste.

6. Assemble the plate. Spoon the chicken and vegetable stir-fry next to the fried rice dome. Sprinkle with toasted sesame seeds and garnish with fresh cilantro or parsley before serving.

Tips for the Best Nasi Goreng

• Use cold, day-old rice: Freshly cooked rice is too moist and tends to clump or turn mushy when fried; day-old rice fries up much better.
• Keep the heat high for the rice: A hot pan or wok helps the rice fry quickly and develop a slightly crisp texture instead of steaming.
• Don’t overcook the vegetables: Keep the carrot and green beans slightly crisp for the best texture and color contrast.
• Thicken gradually: Add the cornstarch slurry a little at a time and stir constantly to avoid a gluey sauce.

Penyimpanan & Pemanasan Ulang

Storage: Let both the rice and the chicken stir-fry cool completely before transferring them to separate airtight containers in the refrigerator.

How long does it last? Refrigerate within 2 hours of cooking and use within 3 days when stored at 40°F (4°C) or below.

Reheating: Reheat the fried rice in a pan over medium heat or in the microwave with a splash of water to loosen it. Warm the chicken stir-fry gently in a pan over medium-low heat, stirring occasionally, until heated through.

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Kartu Resep

Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 2 servings

Bahan-bahan

For the Nasi Goreng

• 3 cups cooked, day-old white rice
• 1 egg
• 2 cloves garlic, minced
• 1 shallot, chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp cooking oil
• 1 tsp toasted sesame seeds
• Salt and white pepper, to taste

For the Cap Cay Ayam

• ½ lb (225 g) boneless chicken breast, cubed
• 1 cup mushrooms, sliced
• ½ cup carrot, sliced
• ½ cup sweet corn kernels
• ½ cup green beans
• 2 cloves garlic, minced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 2 tbsp water
• ¾ cup chicken broth
• 1 tbsp cooking oil
• 1 tsp toasted sesame seeds
• Fresh cilantro or parsley, for garnish
• Salt and white pepper, to taste

Estimated Nutrition Information (Per Serving)

• Calories: ~480 kcal
• Protein: 30 g
• Carbohydrates: 58 g
• Fat: 14 g
• Fiber: 4 g

Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used.