Serves 6
Prep time | 15 minutes
Cooking time | 15 minutes
Nasi Goreng | There are as many versions of this Indonesian fried rice as there are cooks. My version has chicken and prawns, and a variety of garnishes.
Shrimp paste and crispy fried shallots can be found in the Asian section of large supermarkets, otherwise in Asian grocery stores. As always, chilli heat can be adjusted to your taste.
Ingredients
• ½ cup light soy sauce
• ½ cup brown sugar
• 2 chicken thigh fillets, sliced finely
• 1 tablespoon peanut oil
• 1 brown onion, chopped
• 2 cloves garlic, crushed
• 1 piece of ginger (3cm) very finely julienned
• 2 teaspoons shrimp paste
• 6 cups cooked long grain rice, cooled completely
• 200g small, peeled cooked prawns
• 2 tablespoons hot chilli sauce
• ¼ cup crispy fried shallots
• 3 shallots (green onions), sliced finely diagonally crushed roasted peanuts
• 4 eggs
• 1 lebanese cucumber, peeled and sliced
• 1 ripe tomato, sliced
• 2 small red chillies, seeds in, sliced
Method
1. In a bowl, combine the soy sauce and the brown sugar.
2. Heat 1 teaspoon oil in a large non-stick chef’s pan over medium high heat. Add chicken thighs and sauté for 2-3 minutes or until browned and cooked through. Time will depend on how finely the chicken is sliced.
3. Add onion and garlic and sauté for a couple of minutes until starting to soften. Add the shrimp paste and sauté for a further minute.
4. Add another teaspoon of peanut oil. When it is hot, add the rice and stir fry until the chicken and shrimp paste mixture is evenly mixed through. Add the prawns, three tablespoonfuls of the soy and sugar mixture, and hot chilli. Continue to stir for another 3-4 minutes until the sauces are evenly distributed and the rice has a dry texture.
5. Divide the rice among four plates and top with equal amounts of crispy shallots, shallots and peanuts.
6. Place the final teaspoon of oil in the chef’s pan and fry 4 eggs sunny side up. Place one egg on the top of each plate. Fan out the cucumber and tomatoes beside the rice. Place the remaining soy and sugar mix into four dipping sauce bowls and divide the chillies between them. Place one on each plate.
