Nasi Goreng 印尼炒飯

Nasi Goreng is a flavourful and aromatic Indonesian fried rice dish, traditionally served with a fried egg and various accompaniments. It's known for its distinctive sweet and savory taste from kecap manis (sweet soy sauce) and spices.

Nutrition (per serving)

Ingredients

• 4 cups (about 800g) cooked cold rice (preferably day-old)
• 200g boneless, skinless chicken breast, diced
• 150g raw shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 2 red chilies, deseeded and sliced (adjust to taste)
• 1 tbsp sambal oelek (or other chili paste)
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1/2 tsp white pepper
• 2 large eggs (for frying, 1 per serving)
• 1/2 cup spring onions, sliced (for garnish)
• 1/2 cup cucumber, sliced (for garnish)
• 1/4 cup fried shallots (for garnish)
• 4 lettuce leaves (for serving)

Steps

1. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic, sliced shallots, and sliced red chilies. Sauté until fragrant, about 1-2 minutes.
2. Add diced chicken breast to the wok and stir-fry until almost cooked through, about 3-4 minutes. Then add the raw shrimp and cook until they turn pink, another 2-3 minutes.
3. Push the ingredients to one side of the wok. Add sambal oelek, kecap manis, soy sauce, fish sauce, and white pepper. Stir-fry for 30 seconds to allow the flavors to meld.
4. Add the cold cooked rice to the wok. Break up any clumps and mix thoroughly with the other ingredients and seasoning. Stir-fry for 5-7 minutes until the rice is heated through and slightly browned.
5. While the rice is frying, fry the large eggs separately to your desired doneness (e.g., sunny-side up). Divide the Nasi Goreng among serving plates. Garnish each serving with a fried egg, sliced spring onions, sliced cucumber, and fried shallots. Serve with fresh lettuce leaves on the side.

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