"I've been eating chicken fried rice for as long as I can recall and it's a dish of which I never tire," says food writer Lara Lee. "This version of nasi goreng is my absolute favourite. The galangal and white pepper give it a good amount of heat, which is balanced by the sweetness of the kecap manis and the saltiness of the soy and fish sauce.

Chicken fried rice recipe

Chicken fried rice recipe

"The fried duck egg with a runny yolk on top is sheer luxury. With the added crunch of green beans, fried shallots and kerupuk or prawn crackers, this dish hits all the right spots and is my favourite choice for a Friday night in."

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Here's my gado-gado recipe with just 6 ingredients (OK ok, peanut sauce counts as 1 ingredient but it is SO easy to whip up). Gado-gado is a mixed vegetable salad in Indonesia, often served with hard-boiled eggs, tofu and tempeh and the all-important kerupuk crackers (similar to a prawn cracker), which is said to stimulate the appetite. It literally translates to mix-mix in Indonesian, and mix it up you will, with anything in your fridge or pantry! I've diluted the recipe down to just 6 ingredients to help you with your #coronacooking. Here's what you need (and this list can be switched and swapped for any veg). The recipe below is for 1 portion, but of course do multiply it to make more so you can have leftovers and share it with your family/flatmates. Feeds 1 – Half portion of peanut sauce (check out my IGTV video from a couple of days ago, a 1 portion serve uses 75g peanuts/peanut butter). – 1 carrot, peeled into ribbons – 1/3 cucumber, thinly sliced (could substitute the carrot and cucumber with bean sprouts, lettuce or tomato, anything raw!) – 100g of cooked edamame beans or other green veg – 150g potato, cut into 2cm cubes (roasted, steamed or boiled) (substitute with other cooked root veg or tofu or cooked tempeh) – large handful of kerupuk crackers (or prawns crackers, pop chips, crisps or chips, anything crunchy!) Optional extras: bean sprouts, tofu, tempeh, hard-boiled eggs, shredded cabbage (raw or cooked) Method Loosen the peanut sauce with water until it is the consistency of a thick dressing. Warm gently in a saucepan and set aside. Assemble the veg in a bowl. Drizzle the warmed peanut sauce all over the salad and toss together. Serve with the kerupuk crackers. Wearing @andotherstories @gormanclothing @_mimco #womeninfood #kitchenhacks #kitchenhack #coronaviruscooking #lockdownlarder #coconutandsambal #covid19 #quarantinekitchen #quarantinefood #quarantinecooking #kitchenquarantine #gadogado #peanutsauce #vegan #vegetarian #salad #indonesia #indonesianfood #indonesiancuisine #wonderfulindonesia #food #food52 #f52feelgood #huffposttaste #buzzfeedau #buzzfeedfood #eeeeeats #foodie #f52community

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Chicken fried rice from Coconut & Sambal by Lara Lee


(Serves 2 as a large main or 4 as a side)

2 skinless, boneless chicken thighs, cut into small, bite-sized cubes

2 garlic cloves, peeled and thinly sliced

8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped

1 small banana shallot or 2 Thai shallots, peeled and thinly sliced

Handful of green beans, chopped into small chunks

2 spring onions, chopped into large chunks

1/4tsp ground turmeric

95g jasmine or basmati rice, cooked and cooled (240g cooked weight)

2 tbsp kecap manis

1 and a 1/2tsp fish sauce

2tsp light soy sauce

Sea salt and white pepper, to taste

Coconut oil or sunflower oil, for frying

To serve:

2 duck or hen's eggs

1tbsp fried shallots

1/2 long red chilli, thinly sliced

Kerupuk or prawn crackers

Chicken fried rice from Coconut & Sambal by Lara Lee (Louise Hagger/Travel photography Lara Lee/PA)
Chicken fried rice from Coconut & Sambal by Lara Lee (Louise Hagger/Travel photography Lara Lee/PA)


1. Season the chicken pieces with salt and white pepper. Heat one tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about three minutes. Remove and set aside.

2. Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for one minute.

3. Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.

4. Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add one tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for two to three minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.

5. Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chilli and fried eggs on top. Serve with crackers.

Coconut & Sambal: Recipes From My Indonesian Kitchen by Lara Lee, photography by Louise Hagger and Lara Lee, is published by Bloomsbury, priced GBP 26. Available May 14.