Nasi goreng

Ingredients

• 600 g cold cooked jasmine rice
• 300 g boneless chicken thighs
• 4 pieces eggs
• 3 pieces shallots
• 3 cloves garlic
• 1 piece fresh red chile
• 4 tbsp kecap manis
• 1 tbsp soy sauce
• 1 tsp Indonesian terasi or belacan shrimp paste
• 4 tbsp neutral sunflower oil
• 0.5 pieces cucumber
• 2 pieces tomatoes
• 4 tbsp crispy fried onions
• 1 piece lime
• to taste fine salt
• to taste ground white pepper

Method

1. Break up the cold rice with your fingers or a fork until the grains separate; it should feel dry to the touch with no large clumps.
2. Finely slice the shallots, garlic, and chile, cut the chicken into small pieces, then prep the cucumber slices, tomato wedges, and lime for serving.
3. Heat a wok or large skillet over high heat with oil; sear the chicken until lightly browned on the outside and just cooked through, then set aside.
4. In the same pan, add a little oil if needed, and sauté the shallots, garlic, chile, and shrimp paste until the mixture smells toasted, the garlic softens, and the edges lightly caramelize.
5. Add the rice and stir-fry over high heat, gently pressing it against the pan; it should become hot, glossy, and start to crackle slightly against the metal.
6. Return the chicken to the pan, pour in the kecap manis and soy sauce, and toss vigorously until every grain is amber-brown, fragrant, and separated.
7. Taste, adjust with salt and white pepper, then let it sear briefly to toast some of the grains without drying out the dish.
8. While the rice finishes cooking, fry the eggs in another pan with slightly crispy edges and a runny yolk if desired.
9. Serve the nasi goreng piping hot in bowls or shallow plates, top with the eggs, then add the cucumber, tomato, fried onions, and lime wedges.

Nutrition

Per serving

Energy

610 kcal

Protein

25.67 g

Carbohydrate

56.33 g

Fat

30.87 g

Fibre

2.94 g

Calcium

26.01 mg

Iron

0.32 mg

Magnesium

16.26 mg