As a result of the longstanding historical connection between the Netherlands and Indonesia, nasi goreng, also known as "fried rice," has become an integral part of every Dutch family's culinary repertoire. This beloved dish harmoniously blends succulent pieces of chicken breast, aromatic fried rice, and a tantalizingly fiery sate sauce, all expertly prepared on a sizzling griddle to achieve a flavorful perfection. Nowadays, it is a cherished tradition in Dutch households, symbolizing the delightful fusion of cultures and the lasting culinary influence of Indonesia on the Netherlands.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
400 grams / 14 oz chicken filet
50 grams / 1.7 oz kitchen salt
1 liter / 4 cups water
2 tbsp sunflower oil
150 grams / 5 oz leek
150 grams / 5 oz ham
400 grams / 14 oz white rice
⅓ tsp vetsin
1 slice smoked ham
250 grams / 1 cup peanut sauce
- Slice the chicken fillet into smaller cubes.
- Take a pan, fill it with water, and add 50 grams of salt. Allow the chicken to brine in this saltwater solution for a duration of 2 hours.
- Once the chicken has finished brining, thread the chicken cubes onto skewers and set them aside, waiting for the opportune moment when your rice is ready on the flat top.
- Prepare your flat top griddle by heating it up, ensuring you have a designated cooler zone.
- Begin by cracking an egg and scrambling it. Once cooked, move it to the side.
- Heat up some sunflower oil on the griddle and separately fry the leek and ham until they reach a desirable color and softness.
- When the leek has changed color and become soft, combine it with the ham and scrambled egg.
- Warm up the rice on the cooler zone, spraying some oil on top and breaking up any clumps.
- Mix the warmed rice with the other ingredients on the griddle.
- Add ⅓ teaspoon of vetsin for an extra burst of flavor.
- Push all the components to one side and cover them to keep warm.
- Place a pan on the griddle and heat up a jar of pre-made peanut sauce.
- In a teaspoon of sunflower oil, sear the chicken skewers, seasoning them with chicken seasoning on top. Flip them over and season the other side as well. Pro tip: Before flipping the skewers, make sure to scrape off any residue for optimal flavor.
- Fry a single slice of ham and cook one egg sunny side up.
- To serve, place the fried rice in a bowl, topped with the sauce-drenched skewers, and garnish with the sunny side up egg and ham on top of the rice.