Recipes
Asian
Nasi Goreng

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.

Mains 25g+ protein 8g+ fibre Under 30 min

27 min15 prep · 12 cookEasy825 kcalper serving

Instructions

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.