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Spicy Indonesian rice

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Spicy Indonesian rice

  • 300 g brown rice
  • 200 g chicken breast
  • 1 clove of garlic
  • EAT ME Ginger Product photo
    3 cm ginger
  • 2 tbsp ketjap manis (sweet soy sauce)+ extra
  • 2 onions
  • 1 leek
  • EAT ME Rawit Product photo
    1 rawit pepper
  • 2 tbsp sesame oil
  • 1 cucumber
  • EAT ME Limes Product photo
    1 lime
  • 250 g cherry tomatoes
  • 1 tbsp sunflower oil
  • 4 eggs
  • salt

Kitchen tools

  • Wok

Preparation method

  1. Cook the rice according to the instructions on the package.
  2. Slice the chicken fillet into 1.5 cm cubes. Finely chop the garlic. Peel and finely slice the ginger. Mix the chicken fillet in a bowl with the ketjap, garlic and ginger. Cover the bowl and marinate the chicken for 10 minutes.
  3. In the meanwhile, chop the onion and finely slice the leek into rings. Halve the rawit pepper lengthwise, remove the seeds and finely slice the flesh.
  4. Heat the sesame oil in a wok. Stir-fry the chicken and marinade in about 3 minutes on a high heat until golden brown. Add the onion and some rawit pepper to taste. Fry for another 3 minutes. Add the leeks and fry for 2 minutes. Add the cooked rice and fry along with the vegetables. Season with salt and some extra ketjap.
  5. Cut the cucumber into slices. Cut the lime into wedges and halve the cherry tomatoes.
  6. Heat the sunflower oil in a frying pan and fry the eggs. Serve the fried rice with a fried egg, the tomato, cucumber and lime.


  1. Tip: Extra tasty with home-made Indonesian pickle -atjar. View the recipe here:

Nutrition value per person/bite

590 kcal
28 g
20 g
4 g
71 g
15 g
7 g

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