Asian

Nasi Goreng

Name: Nasi Goreng
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 200 g cooked jasmine rice; 60 g boneless chicken thigh; 2 shallots; 2 cloves garlic; 1 red chilli; 0.5 tsp terasi (shrimp paste); 1 tbsp kecap manis; 1 tsp light soy sauce; 1 egg; 1 tbsp vegetable oil; 1 spring onion; 50 g cucumber; 3 cherry tomatoes; 1 tbsp fried shallots; 0.25 tsp salt; 0.25 tsp white pepper

The fried rice of Malay and Javanese kitchens: cold day-old rice tossed in a pounded chilli, shallot and shrimp paste base, darkened with sweet kecap manis and crowned with a crisp-edged fried egg. Cucumber, tomato and fried shallots on the side make it a whole plate.

Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

27 min15 prep · 12 cookEasy825 kcalper serving

Method

Take 200 g of cold cooked rice from the fridge and rub it between wet fingers so every grain is separate — warm or freshly cooked rice will steam and clump in the wok. Leave it in a bowl beside the stove.
Pound 2 shallots, 2 cloves of garlic, 1 red chilli and 0.5 tsp of toasted terasi to a coarse, damp paste in a mortar, about 3 minutes. It should still show flecks of chilli skin rather than being a smooth purée.
Set a wok over high heat until it just smokes. Add 1 tsp of the oil, slide in 1 egg and fry 2 minutes without moving it, spooning hot oil over the white, until the edges are brown and frilly and the yolk is still soft. Lift onto the serving plate.