A simple Indonesian staple, this dish is a must for any leftover rice. The creaminess from the egg gives the rice a silky texture. This coupled with a good amount of spice is exciting for any Nasi lover.
- 2 tablespoons cooking oil
- 300g chicken thighs, sliced
- 3 shallots, finely diced
- 2 cloves of garlic, diced
- 3 cups cooked white rice, cooled
- 2 tablespoons kecap manis (can be found in the international section of your supermarket)
- 1 cup cabbage, finely sliced
- 1 cup cooked prawns
- 4 eggs, fried
- Sliced spring onions, fried shallots and peanuts to serve.
Nasi Goreng Paste
- 2 tablespoons vegetable oil
- 4 cloves of garlic
- 2 shallots
- 25g roasted peanuts
- 4 red chillies
- 1 tablespoons tamarind pulp
- 1 teaspoon shrimp paste (optional)
- Slowly combine all paste ingredients in your blender and pulse together. Place all ingredients into a mortar and pestle and bash until you have a fine paste.
- Add 1 tablespoon of the oil to a frying pan and heat to medium.
- When the pan is hot, add the chicken and cook until golden on both side. Add the shallots and garlic and stir fry until fragrant and softened.
- Add the rice, being careful to break up any lumps, then the kecap manis and combine. Add the paste and stir fry for a minute.
- Add the cabbage and gently combine.
- Cook until the cabbage has softened.
- Taste to check seasoning, and add the prawns. Meanwhile, fry the eggs in remaining oil.
- Serve in a bowl topped with a fried egg, sliced spring onion, fried shallots and peanuts (optional).
- Serving Size: 4