Nasi Goreng
Ingredients
- 600 gWhite rice (cooked and cold)
- 200 gWhite chicken (finely diced)
- 100 gShrimp (peeled)
- 4 pcEgg (for serving)
- 3 pcShallot (finely chopped)
- 2 pcGarlic (minced)
- 1 pcThai chili (seeded and minced)
- 1 tspshrimp paste
- 3 tbspkecap manis
- 1 tbspsoy sauce
- 3 tbspPeanut oil
- 2 tbspFried onions (for garnish)
- 0.5 pcCucumber (sliced)
- 40 gPrawn crackers (ready to serve)
Method
Steaming fried rice, glossy with sweet soy sauce. The grains are perfectly separated and slightly caramelized by the wok's high heat, with a chili kick to wake up the palate.
- 1
Finely chop the shallots, garlic, and chili. In a wok or large skillet, heat the peanut oil until shimmering. Add the shrimp paste and aromatics. It should sizzle and smell strong, a sign that the flavors are being released.
- 2
Add the chicken cubes. Sear them over high heat until browned on all sides. Then add the shrimp; they should just change color and become firm.
- 3
Add the cooked rice (must be cold). Break up any clumps with the back of a spoon to separate the grains. Pour in both soy sauces. Stir constantly: the rice should absorb the sauce and start to caramelize slightly at the bottom of the wok.
- 4
In a separate pan, fry the eggs: the whites should be set and crispy on the edges, with the yolks still runny. Serve the rice topped with the egg, sprinkled with fried onions, with fresh cucumber slices and krupuk on the side.
Frequently asked questions
How do you get this dish right?
- Always use day-old rice. If it's fresh, it will turn mushy and sticky instead of frying.
- The wok must be smoking hot before adding the rice to achieve the 'wok hei' flavor.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the rice's texture.
