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Le Chaudron recipe
Nasi goreng indonesien
Indonesian fried rice with chicken and shrimp
⏱ 20 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)cooked, cooled jasmine riceideally day-old
200 g (7 oz)peeled shrimp
200 g (7 oz)chicken breasts, cubed
2eggs, beaten
4 tbspsweet soy saucekecap manis
3 clovesgarlic, crushed
2red chilies, chopped
1red onion, finely chopped
4 tbspvegetable oil
- 500 g (18 oz) cooked, cooled jasmine rice ideally day-old
- 200 g (7 oz) peeled shrimp
- 200 g (7 oz) chicken breasts, cubed
- 2 eggs, beaten
- 4 tbsp sweet soy sauce kecap manis
- 3 cloves garlic, crushed
- 2 red chilies, chopped
- 1 red onion, finely chopped
- 4 tbsp vegetable oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Break up the day-old rice with your fingers to separate the grains.
- Heat the wok with 2 tbsp of oil over very high heat and stir-fry the garlic, onion and chilies for 2 minutes.
- Add the chicken and stir-fry for 4 minutes until browned all over.
- Add the shrimp and cook 2 more minutes until pink and firm.
- Push everything to the side, crack the eggs into the center and scramble for 1 minute.
- Add the rice and stir-fry vigorously for 3 minutes, mixing everything together.
- Add the kecap manis and stir-fry 2 more minutes to coat every grain.
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