Nasi Goreng

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 905
• Protein: 35 g
• Carbs: 132 g
• Fat: 25 g

Ingredients

• 600 g White rice ( cooked and cold )
• 200 g White chicken ( finely diced )
• 100 g Shrimp ( peeled )
• 4 piece Egg ( for serving )
• 3 piece Shallot ( finely chopped )
• 2 piece Garlic ( minced )
• 1 piece Thai chili ( seeded and minced )
• 1 tsp shrimp paste
• 3 tbsp kecap manis
• 1 tbsp soy sauce
• 3 tbsp Peanut oil
• 2 tbsp Fried onions ( for garnish )
• 0.5 piece Cucumber ( sliced )
• 40 g Prawn crackers ( ready to serve )

Instructions

1. Preparation of the aromatic base

   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. Searing the proteins

   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. Stir-frying the rice and deglazing

   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. Finishing and plating

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the rice's texture.