Nasi goreng

Name: Nasi goreng
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 shallots, roughly chopped; 3 clove garlic; 3 red chilies, deseeded for less heat; 1 tsp shrimp paste; 4 tbsp vegetable oil; 300 g chicken thighs, boneless and skinless, cut into small pieces; 800 g cold cooked long-grain rice; 3 tbsp kecap manis, Indonesian sweet soy sauce; 1 tbsp soy sauce; salt, to taste; 4 eggs; 0.5 cucumber, sliced; 2 tomatoes, sliced; 2 spring onions, thinly sliced; 3 tbsp crisp fried shallots

40 min
Prep 20 min
Cook 20 min
Serves 4
easy

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Indonesian fried rice seasoned with sweet soy sauce, shrimp paste, shallots and chili, served with a fried egg, cucumber and crisp shallots.

Method

1
Pound or blend the shallots, garlic, chilies and shrimp paste to a coarse paste.
2
Heat 2 tbsp of the oil in the wok over medium-high heat and fry the paste, stirring, until it darkens and smells sweet rather than raw.
3
Add the chicken and stir-fry until cooked through.
4
Add the rice, breaking up any clumps, and toss over high heat until hot.
5
Drizzle over the kecap manis and soy sauce and toss until every grain is evenly brown.
6
Taste, add salt or more kecap manis if needed, and keep warm.
7
Heat the remaining oil in the frying pan and fry the eggs until the edges are crisp and the yolks still soft.
8
Serve the rice topped with a fried egg, with cucumber and tomato on the side, scattered with spring onion and fried shallots.

Notes

Fry the shrimp paste well. Its strong smell mellows into a deep savoury flavour as it cooks.
No kecap manis? Simmer 3 tbsp soy sauce with 2 tbsp dark brown sugar until syrupy, then cool.

Equipment

Wok, Frying pan, Pestle and mortar or small blender

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