Indonesian chicken fried rice (Nasi goreng ayam) from Adam Liaw's Asian Cookery School: A Step-by-Step Guide to All Your Favourite Recipes (page 123) by Adam Liaw

  • chicken thigh fillets
  • eschalots
  • Show all ingredients...

  • EYB Comments

    Recommends refrigerating cooked jasmine rice overnight. Can substitute brown onions for eschalots. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recommends refrigerating cooked jasmine rice overnight. Can substitute brown onions for eschalots. See recipe for a variation.

  • luluf on February 02, 2022

    I think there was too much rice (8 cups) in this recipe. The rice isn’t really fried, especially when you add all the sauces. It tastes delicious and reheats well, but I will try it with half the rice and fry it a bit before adding the sauce. You should also make sure the chicken is cooked before adding the rice. Admittedly I only had the rice in the fridge for a few hours rather than overnight. It’s only the second recipe I’ve made from this book and the other one didn’t work out too well either. Ill give it one more chance before donating the book. From the look of the other comments, perhaps the recipes aren’t written very well, which is surprising, given its title of “Asian Cookery School”

  • pomona on June 28, 2020

    Tasty and very easy to make. I used anchovies instead of belachan paste due to not having any. I only used half a birds eye chilli but it would have been ok with a whole one.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.