Chestnut Free Turmeric Nasi Goreng

Total time35 min

Prep time15 min

Cook time20 min

4.9

(14)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 cups cooked jasmine rice, day-old and cold
3 tbsp garlic-infused oil, divided
½ cup scallion green tops, thinly sliced (about 4 scallions), plus more for serving
1 medium red bell pepper, finely diced
1 medium carrot, peeled and finely diced
2 tbsp tamari
1 tbsp fish sauce
1 tsp sambal oelek
1 tsp sesame oil
½ tsp ground white pepper
½ tsp ground turmeric
300 g boneless, skinless chicken thighs, cut into ½-inch pieces

For the fried eggs

4 large eggs
1 tbsp garlic-infused oil

For serving

2 tbsp scallion green tops, thinly sliced (optional)
1 medium cucumber, thinly sliced (optional)

Instructions

1
In a small bowl, stir together the tamari, fish sauce, sambal oelek, sesame oil, white pepper, and turmeric until combined. Set the sauce aside.
2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the garlic-infused oil and swirl to coat. Add the chicken pieces in a single layer and cook undisturbed for 2 minutes, then stir-fry until opaque throughout with no pink at the center, about 2–3 minutes more. Transfer the chicken to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!