Nasi Goreng Ayam or Spicy Chicken Fried Rice Recipe

I love cooking Fried Rice (or nasi goreng as we call it in Malaysia) as this is such a versatile dish. Perfect to use up leftover rice and whatever vegetables or meat/prawns you have in your fridge or freezer. I often cook fried rice and there are so many different versions to it. I tend to make a quick egg fried rice with just a tiny bit of soy sauce, eggs and frozen veg for the kids while this Spicy Chicken Fried Rice is my husband’s favourite version. I adapted this from my mum’s recipe which she used to add fried dried anchovies (ikan bilis and fried potatoes on the top). I have added pineapple to mine, to give the dish a spice and sweet finish to it.  I have also used dried chillies and dried prawns in this recipe, free free to substitute this for fresh chillies, chilli flakes, chilli paste or even belacan granules (which you can find in most local supermarkets now if you can’t find an Asian Store close by).

Again, feel free to add or reduce the quantities and change up the vegetables or swap the chicken for prawns (or omit it all together) if you prefer it.  I have used the below measurements only as a guide as I tend to cook this dish without a recipe.

Here’s a youtube video of how to make the Spicy Chicken Fried Rice.

Feel free to Pin this image on your Pinterest Account so you can remember to try this recipe.

Here are more recipes for you to try:

Quick and Easy Tandoori Chicken Recipe

Chinese Ginger Chicken Stir-Fry Recipe

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Nasi Goreng Ayam or Spicy Chicken Fried Rice Recipe

yeahfoodie I love cooking Fried Rice (or nasi goreng as we call it in Malaysia) as this is such a versatile dish. Perfect to use up leftover rice and whatever vegetables… Main Course Nasi Goreng Ayam or Spicy Chicken Fried Rice Recipe Asian Print This

Serves: 2 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Sambal Paste:

• 1 Onion (small)
• 3-4 Garlic pips
• 1-2 tbsp Dried Prawns (or you can use belacan granules)
• 3-4 Dried Chillies (or use fresh chillies)

Stir Fry Ingredients:

• 3-4 tbsp Cooking Oil
• 1 Chicken Breast (diced)
• 1 Carrot (cut into small pieces)
• 1/4 Cauliflower (cut into small pieces)
• 1 cup Peas
• 1/2 red Pepper (cut into small pieces)
• 2-3 Pineapple Rings (cut into small pieces)
• 3 Eggs (Seasoned and scrambled/fried separately)
• 1-2 tbsp Light Sauce
• 1-2 tbsp Dark Cooking Caramel Sauce
• 2 cups Cooked and Chilled Rice (best if it is leftover rice from the day before)
• 1 tbsp Butter
• Salt/Pepper (to taste)

Instructions

1. Prepare by chopping the vegetables into small bite sized pieces. Add in whatever veg you prefer, I have used cauliflower, red better and carrots.

2. Soak 2 tbsp dried prawns in water for 20 minutes (you can get this from Asian Stores) or substitute this with belacan granules

3. Cut up 3-4 dried chillies (you can purchase this from Asian Stores) and soak them in boiling water to soften them for around 10-15 minutes. I further press this to remove the seeds (see the youtube video) - note pls do not touch babies or your eyes if you have used your fingers as it will sting.

4. Add the small chopped onions, 3-4 garlic pips, the drained dried prawns and dried chillies in a blended and add just enough water (around 1/2 cup) to blend it to a paste

5. This is how the paste will look like.

6. Add the oil to a hot pan and then add the paste and cook for around 15-20 minutes till the paste turns a darker shade of red. Add a little bit more oil to avoid the paste from catching to the pan.

7. Add the diced chicken and stir. Ensure the chicken is 3/4 cooked.

8. Next add the diced vegetables to the chicken and continue to cook, add salt.

9. Add the light sauce and dark caramel sauce and stir. Add the peas.

10. Once the chicken and vegetables are cooked, add in the rice and stir in high heat until the white rice is evenly coated with the sauce. Finally add in the pineapple and butter to glaze the rice. Check/add seasoning and top this with the cooked egg and serve hot.