Nasi goreng is a classic Indonesian rice dish that can be made with chicken or beef, or as a vegetable dish. It is most commonly served for breakfast in Indonesia, but is equally good as a lunch or supper dish.
Ingredients
2–3 tablespoons vegetable oil, plus extra for shallow frying 500g skinless boneless chicken thighs, thinly sliced 250g small raw prawns/shrimp, peeled and deveined 800g cooked long-grain rice, cooled and chilled
2 tablespoons light soy sauce
1 tablespoon ketjap manis
4 eggs
chilli sauce, to serve
Red Chilli Paste
4 large red chillies sliced
2 teaspoons shrimp paste
2 garlic cloves, roughly chopped
4 shallots, thinly sliced
Garnish
sliced tomatoes
sliced cucumber
crispy onion flakes
coriander leaves
Method
Make the chilli paste. Place the ingredients in a pestle and mortar and grind to make a fairly smooth paste. This can also be done in a small blender.
Heat 2 tablespoons of the oil in a wok or large frying pan, and fry the spice paste over a medium heat for 1–2 minutes until softened and aromatic. Add the sliced chicken and stir-fry for 2–3 minutes until lightly browned. Then add the prawns and stir-fry for 2 minutes.
Add the rice along with a little extra oil if needed. Stir well, then add the soy sauce and ketjap manis and continue to stir-fry for a further 1–2 minutes until the rice is heated through and evenly browned. Keep warm.
Shallow-fry the eggs in 1 cm of vegetable oil for 2 minutes until the whites are cooked through and the yolks are cooked but still runny.
Divide the rice between bowls and top each one with a fried egg. Garnish with tomatoes, cucumber, onion flakes and coriander and drizzle with the chilli paste.
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Bibimbap & Other Asian Inspired Rice & Noodle Bowl Recipes
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