There are as many versions of this sweet-savoury Indonesian fried rice as there are cooks. This version of the nasi goreng has charred broccolini, chicken and a variety of garnishes. It comes complete with a hit of umami from shrimp paste.
- 2 cups (400 g) basmati rice
- ⅓ cup (80 ml) light soy sauce
- ⅓ cup (75 g) brown sugar
- 2 tbsps peanut oil
- 1 bunch (200 g) broccolini, sliced lengthways
- 2 (360 g) chicken thigh fillets, sliced thinly
- 1 medium (200 g) brown onion, chopped finely
- 2 cloves garlic, chopped finely
- 2 tsps shrimp paste
- 2 tbsps hot chilli sauce
- 4 eggs
- 2 small red chillies, seeds in, sliced finely
- 1 Lebanese cucumber, peeled and sliced
- 1 ripe tomato, sliced
- 3 green onions (green shallots), sliced finely
- Crispy fried shallots and crushed roasted peanuts, to serve
Boil rice until just tender, or alternatively, place the rice with 3 cups of water in a microwave rice cooker with the vent open, and microwave on high for 18 mins. Remove and fluff with a fork.
In a small bowl, combine the soy sauce and the brown sugar.
Heat 1 tsp of the oil in a large nonstick frying pan (or wok) over high heat. When the oil is very hot, add the broccolini and cook until it has some charred spots. Remove from pan and put aside on a plate.
Add another tsp of oil, add chicken and saute for 4 to 5 mins, or until browned and cooked through. Time will depend on how finely the chicken is sliced. Remove and add to the broccolini.
Reduce the heat to medium. Add a dash more oil if needed; cook the onion and garlic for 2 mins, then add the shrimp paste. Cook, stirring, for a further minute.
Add another tsp of oil, add the rice and chicken; stir fry until combined. Add ¼ cup (60 ml) of the soy and sugar mixture, and the hot chilli sauce. Continue to stir until the sauces are evenly distributed and the rice has a dry texture.
In a separate non-stick frying pan, add another tbsp of oil and fry the eggs, sunny side up, until the edges are crispy.
Add the fresh chilli to the remaining soy sauce mixture in the bowl.
Divide the rice mixture, cucumber and tomato among flour plates. Top with fried eggs and sprinkle with green onions, crispy shallots and peanuts.
Photo: John Paul Urizar/bauersyndication.com.au