isithalal.food · Recipes

Halal chicken nasi goreng

Quick Indonesian fried rice with Halal chicken, a sliced omelette, peas and crispy shallots, made with a soy sauce and nasi goreng paste you have checked.

Indonesian · Main · Easy · 2 bowls · 25 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Nasi goreng is only as Halal as its meat and fat: pork versions exist, the chicken needs Halal slaughter, and the soy sauce and ready-made paste are bought products to check.

Halal-critical ingredients

• The chicken: Chicken is only Halal from Halal-slaughtered birds, and some nasi goreng is made with pork or fried in pork fat. Buy Halal chicken from a Halal butcher or in a certified pack. When eating out, ask which meat it is and what fat the wok was fried in. See Nasi goreng and Chicken.
• Soy sauce: Naturally brewed soy sauce is plant-based, but some bottles add alcohol or are sold as soy cooking wines. Use a soy sauce with no added alcohol or a certified one. See Soy sauce.
• Nasi goreng paste: A ready-made paste is a bought product with its own ingredient list. Read the jar for meat, fish and alcohol, or use a Halal-marked paste.

Ingredients

Fried rice

• 2 tbsp sunflower oil
• 3 shallots, sliced into thin rings
• 2 large eggs, beaten
• 2 tbsp low-salt soy sauce with no added alcohol
• 1 tbsp nasi goreng paste
• 1 large skinless Halal chicken breast, sliced
• 250 g cooked and cooled basmati rice
• 100 g frozen peas
• a few coriander leaves, to serve

Method

1. Fry the shallots. Heat most of the oil in a large wok and fry the shallots until crisp and golden. Lift them out with a slotted spoon, season with salt and drain on kitchen paper. Season the eggs with 1 tsp of the soy sauce and some black pepper.
2. Make the omelette. Pour out most of the oil and wipe the wok with kitchen paper. Add the eggs and swirl to coat the pan in a thin layer, cook until set, then lift out, roll up, slice and set aside.
3. Cook the chicken. Add the paste to the wok with the Halal chicken and cook until the chicken is cooked through, adding a splash of water if it starts to stick.
4. Add the rice. Tip in the rice and the rest of the soy sauce and mix well to coat every grain. Heat until piping hot, then add the omelette and peas and warm through.
5. Serve. Divide between 2 bowls and top with the crisp shallots and coriander.

Allergens

egg, soy, gluten (most soy sauce)

How this recipe was researched

Method from BBC Good Food's 'Spicy chicken nasi goreng' by Lucy Netherton (serves 2: shallots fried crisp in sunflower oil; 2 eggs seasoned with soy and cooked as a thin omelette, rolled and sliced; 1 tbsp nasi goreng paste fried with a sliced chicken breast; 250 g cooked basmati rice and the rest of 2 tbsp low-salt soy sauce stirred through; omelette and 100 g frozen peas added; topped with the shallots and coriander). We specified Halal chicken and say to check the soy sauce and paste labels. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: restaurant nasi goreng with a fried egg, not the finished dish from this recipe.