Fried Rice “Chicken” by TEMPLE By Ginger Moon: How This Signature Dish Is Crafted
At TEMPLE by Ginger Moon, tradition meets modern refinement. Inspired by Indonesia’s rich culinary heritage and presented through a contemporary lens, TEMPLE transforms classic dishes into elegant, experience-driven plates. One standout from the menu is Fried Rice “Chicken” a dish that celebrates comfort, balance, and bold flavor.
More than a simple fried rice, this signature plate brings together fragrant rice, egg, tender chicken, smoky chicken satay, bright acar, and crunchy peyek. Here’s an inside look at how TEMPLE by Ginger Moon creates its Fried Rice “Chicken”.
What Makes TEMPLE By Ginger Moon Fried Rice “Chicken” Unique?
TEMPLE by Ginger Moon approaches fried rice with respect for tradition and an eye for detail. Each element is prepared with intention, ensuring the dish feels both familiar and elevated. The result is a harmonious blend of texture, aroma, and taste perfectly suited to TEMPLE’s sophisticated setting.
1. The Rice: Light, Fragrant, and Prepared in Advance
Great fried rice starts long before it hits the wok. At TEMPLE by Ginger Moon, the rice is cooked and cooled in advance to ensure each grain stays separate during cooking. This technique allows the rice to absorb seasoning while maintaining a light, fluffy texture.
Key technique:
High heat and quick movement in the wok create depth of flavor without excess oil.
2. Chicken: Tender and Savory
Our chickens are brined, marinated and then roasted whole on a rotisserie, keeping the birds juicy and flavorful. The chicken absorbs the seasoning, becoming an integral part of the fried rice rather than a separate element. Once cooked, cooled and shredded, the roast chicken is then ready to be added to the rice.
3. Chicken Satay: Smoky, Charred Perfection
TEMPLE by Ginger Moon elevates its fried rice with chicken satay, grilled over coffee and rambutan wood to achieve a subtle char and smoky aroma. The satay adds depth and complexity, contrasting beautifully with the softness of the rice and egg.
4. Egg: Richness Woven Into Every Grain
The egg is cooked sunny side up and placed on top of the finished rice, the diner pops the yolk and folds the egg into the rice. This method coats each grain, adding richness and a golden hue without overpowering the dish.
5. Acar: Brightness and Balance
A side of acar, made from lightly pickled vegetables, adds acidity and freshness. This sharp, vibrant component cuts through the richness of the fried rice, cleansing the palate between bites.
6. Peyek: A Crisp, Nutty Finish
Instead of tempe chips, TEMPLE finishes the dish with peyek, a traditional Indonesian cracker made with peanuts and rice flour. Its crisp texture and nutty flavor provide a satisfying crunch and a distinctly Indonesian character.
7. Final Presentation: Thoughtful and Refined
The fried rice is plated with intention:
● Fragrant fried topped with a golden egg
● Tender chicken and smoky chicken satay with authentic peanut sauce
● Bright acar on the side
● Crisp peyek for texture
The result is a dish that feels indulgent yet balanced comfort food elevated for a refined dining experience.Why Fried Rice “Chicken” Is a Signature at TEMPLE by Ginger Moon
TEMPLE by Ginger Moon Fried Rice “Chicken” embodies the restaurant’s philosophy: honoring Indonesian flavors while presenting them with modern elegance. It’s a dish that appeals to both locals and travelers seeking authenticity with a polished touch.
Whether you’re curious about the craft behind the dish or ready to enjoy it in TEMPLE’s serene atmosphere, this fried rice remains a timeless favorite.
Notes From the Author:
I couldn’t very well do a book of Indonesian recipes and leave out nasi goreng. This must be every tourists go to dish when they 1st arrive in Bali, and there is absolutely nothing wrong with that. It’s comforting, filling, warming and one of those dishes that instantly transports you somewhere or if you are eating this in your favourite warung or restaurant it means you’re in Bali, either way this is one of those dishes that puts a smile on your face!
Every place has its own version of nasi goreng, it can come in so many ways the only constant is the rice and the pickles. Balinese fried rice usually comes as advertised, if you order chicken then you get rice and chicken with seasoning and garnishes. Nasi goreng from other parts of Indonesia usually comes with some sort of vegetable mixed in with the chicken, it’s not so plain. I must say though both ways are equally delicious.
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