Nasi Goreng by Brett McGregor
Course: Lunch, DinnerCuisine: Healthy SnacksDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesA 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.
Ingredients
2 tablespoons cooking oil
300 g 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
25 g roasted peanuts
4 red chillies
1 tablespoons tamarind pulp
1 teaspoon shrimp paste (optional)
Directions
- 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).