Indonesian Chicken & Rice
Submitted by warragul
Indonesian Chicken and Rice is a 20-minute stir-fry with curry, ginger, soy sauce, and chopped peanuts - a nasi goreng-inspired weeknight dinner built on leftover cooked rice.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis is weeknight cooking at its most efficient.
Soy sauce and corn syrup combine to approximate kecap manis (Indonesian sweet soy sauce), while curry powder, fresh ginger, and crushed red pepper give the stir-fry its warm Southeast Asian character. Diced chicken goes in first, then a quick 30-second blast with the aromatics, then cold cooked rice - which is essential, not optional, for stir-fried rice that doesn’t clump. Chopped peanuts and scallions finish it off.
Twenty minutes from cold pan to table. Built for leftover rice.
Kitchen Tips
- Cold rice is non-negotiable here - freshly cooked rice is too wet and gummy for stir-frying
- Work fast in stages; the aromatics need only 30 seconds before the rice goes in
- Molasses works as a substitute for corn syrup and adds a deeper, slightly richer sweetness
Ingredients
Directions
Mix broth, corn syrup, and soy sauce.
Stir fry chicken in hot oil.
Add onion, red pepper, ginger, and crushed red pepper and cook 30 seconds.
Stir in curry powder and rice and cook for 1 minutes.
Add liquids.
Stir in peanuts, scallions, and parsley and heat.
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