🍚 Starches

Nasi Goreng High Protein Meal Prep

Name: Nasi Goreng High Protein Meal Prep
Total time: 40 min
Yield: 5 servings
Ingredients: 350 g Jasmine Rice, washed; 600 ml Cold Water; a pinch Salt; 800 g Chicken Thigh, boneless & skinless; 2 tsp Neutral Oil; ~½ tsp Ground White Pepper; 4 Garlic Cloves, finely minced; 3 Shallots, finely sliced; 1 Red Chilli, finely sliced; 350 g Frozen Mixed Vegetables; 3 tbsp Kecap Manis; 1 tbsp Light Soy Sauce; 1 tsp Fish Sauce; 1 tsp Sambal Oelek; ½ tsp Shrimp Paste; 5 Eggs; 3 Spring Onions, finely sliced; ~3 tbsp Fried Shallots

⏱ 40 min🍽 Serves 5

Indonesian fried rice made with caramelised kecap manis, garlic, and shallots with tender chicken. Topped with a fried egg and finished with crispy shallots and spring onion for restaurant-quality flavour. High in protein.

High-protein

Adapted from a video by Chef Jack Ovens

Nasi Goreng High Protein Meal Prep | Better Than Takeout

Watch on YouTube

Ingredients

Jasmine Rice, washed350 g
Cold Water600 ml
Salta pinch
Chicken Thigh, boneless & skinless800 g
Neutral Oil2 tsp
Ground White Pepper~½ tspest.
Garlic Cloves, finely minced4
Shallots, finely sliced3
Red Chilli, finely slicedOptional1
Frozen Mixed VegetablesCarrot, peas & corn mix

Steps

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1
Prepare the rice. Combine washed jasmine rice with cold water and a pinch of salt. Bring to a boil over high heat, cover, reduce to low, and cook for 10 minutes until slightly underdone. Turn off heat but keep lid on for 5 more minutes to finish steaming. Fluff with a fork, spread onto a cold tray, and refrigerate or freeze immediately to cool quickly.
2
Prepare all ingredients. Halve and finely dice the shallots. Crush garlic cloves and finely mince them. Thinly slice red chilli if using. Cut spring onions into thin rounds. Dice the chicken thigh into small pieces.
3
Heat a large pan or wok over high heat until lightly smoking. Add oil and scatter the chicken evenly. Let sit for 2 minutes to develop a crust, season with salt and white pepper, then stir and continue cooking 5–6 minutes until the chicken is golden brown and cooked through. Transfer to a bowl.
4
Return the same pan to medium-high heat with a touch of oil or the residual chicken fat. Add shallots, garlic, and chilli, stirring regularly for about 2 minutes until fragrant without burning.
5
Add frozen mixed vegetables and stir over the same heat for 2–3 minutes until all moisture released by the vegetables has evaporated.
6
Return the cooked chicken and any resting juices to the pan. Add the cold rice, breaking up clumps as you mix everything together. Increase heat to high to develop the fried rice flavour throughout.
7
Pour in kecap manis, light soy sauce, fish sauce, and sambal oelek, plus shrimp paste if desired. Mix vigorously to coat all the rice evenly. The rice will start to stick, which creates the beautiful caramelised colour and flavour.
8
Taste and adjust seasoning as needed. Add about half the spring onions for freshness, saving the rest for garnish. Stir in some fried shallots if desired for texture. Add a touch of white pepper and a pinch of salt, then cook over high heat for a final 1 minute.
9
Heat a small pan over medium heat with a teaspoon of oil. Crack an egg and fry over medium heat until the whites are set, then increase heat to get crispy edges. If making all five portions ahead, fry the remaining eggs when reheating.
10
Portion the fried rice into bowls and top each with a fried egg. Garnish with remaining spring onions and a sprinkle of fried shallots if desired. Break the egg yolk before eating so it mixes through the rice.
11
Allow portions to cool for about 10 minutes, then cover and refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a microwave with a splash of stock to rehydrate, or in a pan with extra soy sauce to freshen up.