Chicken Nasi Goreng became a regular in my kitchen after I came back from a trip to Malaysia craving that smoky, spicy rice but without access to kecap manis or the right chili paste. I started swapping in Thai red curry paste because I always have a jar in the fridge, and it worked surprisingly well. The sambar onions, which I grew up calling shallots, fry up golden and sweet, cutting through the heat.
What keeps me making this version is how forgiving the timing is. You can prep the eggs and chicken ahead, then toss everything together in one hot pan. The cucumber adds a cool crunch that balances the warmth, and the sweet soy sauce at the end ties it all together without making it too salty.
About the Recipe
This recipe uses ingredients you can find at most Indian supermarkets or even larger grocery chains. Thai red curry paste stands in for traditional sambal, and basmati rice works well because it stays separate and does not clump. The whole process takes around twenty minutes once your rice is cooked, which makes it useful on nights when you want something flavorful but do not have the energy for several pots. I make this when I have leftover rice sitting in the fridge and need to use up cooked chicken or prawns before they go bad.
Why you will love this recipe
The Thai red curry paste does two jobs at once. It adds heat and also brings in lemongrass, galangal, and garlic without you having to chop or grind anything. That shortcut matters on a weeknight. The prawns cook in under three minutes, so they stay tender, and the thin egg ribbons give you texture without making the dish heavy.
Basmati rice crisps nicely in the pan if you let it sit undisturbed for a minute, which adds a slight crunch that plain fried rice often lacks. The cucumber and coriander go in at the end, so they stay fresh and cool against the warm, spiced rice.
Cooking Tips
Beginners often add the rice while the pan is too wet, which makes it soggy instead of crisp. Let the chicken and curry paste cook until the oil starts to separate before you add the rice. Use day old or fully cooled rice because fresh warm rice clumps and turns mushy. If your prawns overcook, they turn rubbery, so add them only for the last minute of cooking. The eggs will stick if your pan is not hot enough, so wait until the oil shimmers before pouring them in.
Top Tips
- Use cold, day old basmati rice for the best texture. Freshly cooked rice will turn sticky and clump together in the pan.
- Slice the sambar onions as thin as you can so they crisp up quickly without burning.
- Do not stir the rice constantly. Let it sit for thirty seconds at a time so the bottom layer crisps slightly.
- Add the cucumber and coriander only after you turn off the heat, otherwise they wilt and lose their freshness.
- If you cannot find sweet soy sauce, mix regular soy sauce with a teaspoon of brown sugar or honey.
Serving and Storing Suggestions
This recipe serves two people generously or three if you add a side salad. Prep time is around ten minutes, and cooking takes another ten. Serve it warm with sweet soy sauce drizzled on top and extra spring onions scattered over. You can store leftovers in an airtight container in the fridge for up to two days, though the cucumber will soften. Reheat in a hot pan with a splash of water to loosen the rice, not in the microwave, which makes it dry.
Similar Recipes
- Egg Fried Rice
- Vegetable Pulao
- Schezwan Noodles
- Prawn Biryani
- Thai Basil Chicken with Rice
Nutrient Benefits
Chicken breast provides lean protein without added fat, and prawns add selenium and vitamin B12, which support metabolism. Basmati rice has a lower glycemic index than short grain varieties, so it releases energy more slowly. The eggs contribute healthy fats and additional protein, while cucumber adds hydration and a small amount of fiber. Coriander leaves contain antioxidants and vitamin K. Using oil sparingly keeps the dish light without sacrificing flavor.
Chicken Nasi Goreng
Ingredients
- 1 Chicken Breast (skinless, cooked, sliced)
- 100 Prawns (shelled, peeled)
- 2 Eggs (small)
- Sambar Onions (Shallots - 4, finely sliced)
- 1 1/2 to 2 tbsp Thai Red Curry Paste
- 1 1/2 tbsp Oil
- 1 cup Basmati Rice (cooked)
- 3/4 cup Cucumber (diced)
- Coriander Leaves - handful, chopped
- Salt as per taste
- Black Pepper Powder as per taste
- 2 Spring Onions (finely chopped)
To Serve:
- Sweet Soy Sauce
Instructions
- Cook the prawns and keep aside.
- Beat the eggs in a bowl. Sprinkle some salt and black pepper powder if desired.
- Heat 1/2 tsp of oil in a non-stick frying pan.
- Add half of the beaten eggs, spread to a thin layer and cook for a few minutes or until set and golden.
- Remove, roll and slice once cooled.
- Repeat with the remaining egg mixture.
- Add the remaining oil to the pan.
- Saute the onions until golden and crisp.
- Remove and drain the oil from the pan.
- Add the Thai red curry paste, sliced chicken and stir-fry for 3 minutes or until the chicken is almost cooked.
- Add the basmati rice and prawns.
- Cook for a minute.
- Remove and add the eggs, onions, cucumber and coriander leaves.
- Toss gently until all ingredients are well mixed.
- Garnish with spring onions and serve as desired.
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Frequently Asked Questions
Can I use jasmine rice instead of basmati?
Yes, jasmine rice works fine. It has a slightly stickier texture, so make sure it is completely cold before you add it to the pan, otherwise it will clump.
My prawns turned rubbery. What went wrong?
Prawns overcook quickly. Add them only in the last minute of cooking, just long enough to warm through. If they are already cooked, toss them in right before you turn off the heat.
Can I make this without the Thai red curry paste?
You can substitute with one tablespoon of ginger garlic paste mixed with half a teaspoon of red chili powder and a pinch of turmeric, but the flavor will be different. The curry paste adds complexity that plain spices do not.
How do I stop the eggs from sticking to the pan?
Make sure your pan is properly hot before you add the oil. The oil should shimmer but not smoke. A non stick pan helps, but even a regular pan works if it is hot enough.
Can I use brown rice instead?
Brown rice takes much longer to cook and has a chewier texture. If you use it, cook it fully and let it cool completely. It will not crisp up as nicely as basmati, but it will still work.
