Nasi goreng recipe

Indonesian fried rice built on a pounded paste of toasted shrimp paste, shallot and chilli, stained dark by kecap manis and crowned with a crisp fried egg.

30 minuteseasy12 ingredients

Ingredients

• 3 tbsp kecap manis
• 600 g day old cooked rice
• 1 tsp terasi shrimp paste
• 4 bird eye chilli
• 5 shallots
• 4 clove garlic
• 250 g chicken thigh
• 2 eggs
• 2 spring onion
• 1 cucumber
• 2 tbsp fried shallots
• 3 tbsp oil

How to make Nasi goreng

1. Use 600 g long grain rice cooked the day before and chilled: fresh rice steams in the wok and turns to porridge.
2. Toast 1 tsp terasi shrimp paste in a dry pan for 30 seconds until it smells sharp, then pound it with 5 shallots, 4 garlic cloves and 4 bird eye chillies into a rough paste, the bumbu.
3. Heat 3 tbsp oil in a wok over high heat and fry the bumbu for 2 minutes until the raw smell is gone and the oil turns red.
4. Add 250 g diced chicken thigh and stir-fry 4 minutes until it colours.
5. Tip in the cold rice, break the lumps against the side of the wok and add 3 tbsp kecap manis, then keep tossing 4 minutes until every grain is dark brown and the rice crackles.
6. Stir through 2 sliced spring onions, taste and adjust with salt and more kecap manis.
7. In a second pan fry 2 eggs in hot oil until the white is lacy and crisp and the yolk still runs.
8. Serve each plate topped with a fried egg, cucumber slices and a spoonful of fried shallots.

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