Indonesian · serves 2
Nasi Goreng
Indonesian fried rice with a fried egg on top. Twenty minutes, deeper than the Chinese version.
Ingredients
- 4 cups cold cooked rice
- 4 eggs
- 8 garlic cloves, 4 shallots, 4 red chillies — blended to a paste
- 3 tbsp kecap manis (or 2 tbsp soy + 1 tbsp jaggery)
- 1 tbsp soy sauce
- 1 tsp shrimp paste or 1 tsp miso
- 200g chicken or prawns (optional)
- Cucumber, tomato, fried shallots
- 3 tbsp oil
Method
- Blend the garlic, shallots and chillies into a paste. This spice paste is what makes it nasi goreng and not fried rice.
- Fry the paste in oil on medium for 5 minutes until it darkens and the raw smell goes completely.
- Shrimp paste or miso, 30 seconds.
- Protein if using, then cold rice. Press and toss for 4 minutes.
- Kecap manis and soy around the edges of the pan. Toss till every grain is coated dark.
- Fried egg on each portion, cucumber and tomato on the side, fried shallots over the top.