Whether you’re using leftover rice or not, nasi goreng is always a great dish to whip up with easy preparation and little time. For a more sustaining meal, top off your Indonesian fried rice with chicken and shrimp – and complete it with a perfectly fried egg.
- 1½ cups uncooked jasmine rice
- 2 cups water
- ¼ cup peanut oil
- 4 eggs
- 250 g small green prawns, peeled
- 250 g chicken thigh fillets, finely chopped
- 1 tbsp shrimp paste
- 4 clove garlic, crushed
- 1 small brown onion, finely chopped
- 1 tsp ground white pepper
- 2 tsps sambal oelek
- 2 tbsps kecap manis
- 1 tbsp fish sauce
- ½ cup thinly sliced spring onions
- 1 carrot, julienned
- 1 Lebanese cucumber, julienned
- Fried shallots, to garnish
Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 mins or until rice is just tender. Alternately cook in a rice cooker according to manufacturer’s directions. Spread mixture onto a flat oven tray and stand until cool.
Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Remove and set aside.
Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through. Remove and set aside. Add remaining oil and stir-fry shrimp paste, garlic and onion for 2 mins or until paste is fragrant.
Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.
Serve topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots.