Indonesia / Main
Nasi goreng
Fried rice with a chilli and shrimp-paste base, sweet soy sauce and an egg on top.
Ingredients
- Cooked rice, cold, from the day before600 g
- Chicken breast, diced250 g
- Prawns150 g
- Shallots4
- Garlic4 cloves
- Red chillies3
- Terasi shrimp paste1 tsp
- Kecap manis3 tbsp
- Eggs4
- Cabbage, shredded150 g
- Cucumber and fried shallotsto taste
- Neutral oil4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Pound the shallot, garlic, chilli and terasi to a paste in a mortar. It smells aggressive; that is correct, frying softens it.
Heat the wok and fry the paste in the oil for two minutes, until it darkens and the smell turns deep.
Add the chicken and fry three minutes, then the prawns and cabbage for two more.
Tip in the cold rice, breaking up the lumps with the spatula, pour in the kecap manis and fry over a high flame for three minutes, tossing constantly.
Fry the eggs separately until the edges are lacy and the yolks loose. Serve the rice with an egg on top, slices of cucumber and fried shallots.
