Is there anything more warm and comforting than a bowl of perfectly seasoned rice? Nasi Goreng is Indonesia’s gift to the world of fried rice. The addition of sambal oelek, the South Asian chili sauce you can find in most grocery stores, sets it apart. Feel free to switch up the protein for vegetarian options. One note: like all fried rice, you MUST use day-old rice to get that restaurant-quality fried rice that does not clump together. Don't be intimidated by the number of ingredients - the whole thing comes together n half an hour.
Nasi Goreng
INGREDIENTS
1 TBSP sambal oelek
1 lb. chicken thighs, cut into small bite-sized pieces
1 tbsp kecap manis (Indonesian soy sauce)
1 tsp soy sauce
2 tbsp kecap manis
2 tbsp soy sauce
2 tbsp canola oil
4 shallots, finely chopped
4 garlic cloves, finely chopped
2 green bird’s eye chilies, finely chopped, (more or less to taste)
½ tsp shrimp paste
(4 cups) cooked, chilled Basmati or Jasmine rice
½ tsp white pepper or to taste
TO SERVE
1 English cucumber, sliced
4 medium tomatoes, quartered
sambal oelek
Crispy fried shallots or onions, homemade or store-bought
4 eggs
METHOD
Place the chicken in a mixing bowl and top with 1 tbsp of kecap manis and 1 tsp soy sauce. Mix it all up with your hands so that the chicken is equally coated with the sauces. Set aside.
Now on to the rice. Combine the kecap manis and soy sauce in a bowl and stir to combine. Set aside.
Heat the oil over a medium-high heat in a wok and when visibly hot, add the chopped shallots and fry for a minute or so before stirring in the garlic, chilies and shrimp paste.
Give this all a good stir and push it all to the side of your wok leaving room in the center for the chicken.
Pour the chicken in and cook it all for five minutes or until lightly browned and then stir the vegetables and meat together. If your wok is looking dry, add another tablespoon of oil but if not, leave it as is and add the cold cooked rice.
Stir to combine and then add the kecap manis and soy sauce mixture and continue stirring and frying until the rice is equally coated with the sauces and a beautiful golden brown color. Sprinkle with the white pepper.
Divide the fried rice between 4 serving plates. Wipe the wok clean and add about 4 tbsp of oil. Turn the heat up to high and add one egg. The egg will splatter and bubble up on contact. Cook to your liking and repeat with the remaining eggs. Top each rice bowl with a fried egg. Serve with the cucumber, tomatoes, sambal oelek and fried shallots or onions.
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