Meaning 'fried rice', nasi goreng is a quick Indonesian favourite that's loved both here and in its home country. Full of fragrant flavour and made incredibly moreish with the addition of chicken, it’s totally bagus (that means 'good' in Indonesian). Serve with any chilli sauce you have on hand or you could go all out with a sliced boiled egg on the side.
Cut chicken into 3cm pieces and place in a bowl with fish sauce and mix to combine. Set aside to marinate while you make the nasi goreng paste.
Peel and grate eschalot. Peel and crush garlic. Heat 2 teaspoons vegetable oil in a frypan over medium heat. Add eschalot, garlic and sweet chilli sauce and cook for 2–3 minutes or until slightly thickened. Remove from pan and set aside.
Add remaining oil to pan and increase heat to medium-high. Add chicken and cook for 5–6 minutes until cooked through. Return nasi goreng paste to pan and stir to combine with chicken. Cook for 2–3 minutes or until chicken is slightly caramelised.
Roughly chop bok choy. Stir rice and bok choy through chicken and cook for 2 minutes or until bok choy is slightly tender and rice is warmed through.
Add kecap manis and soy sauce to nasi goreng and stir well to coat.
Roughly chop tomato and cucumber and mix together. Divide nasi goreng between bowls and top with tomato and cucumber salad.