Nasi Goreng

Ingredients

• Cooked long-grain rice, 1 day old 800 g
• Boneless chicken thighs, diced 250 g
• Shallots 4 (60 g)
• Garlic 4 cloves
• Red chilies 2 (20 g)
• Shrimp paste (terasi) 1 tsp
• Kecap manis (sweet soy sauce) 3 tbsp
• Soy sauce 2 tsp
• Vegetable oil 3 tbsp
• Eggs 4
• Cucumber, sliced 80 g
• Tomato, sliced 80 g
• Salt to taste

Instructions

1. 1

   Pound or blend the shallots, garlic, chilies and shrimp paste into a coarse paste.

2. 2

   Heat 2 tbsp of the oil in a wok over medium-high heat and fry the paste for 2 minutes, until fragrant.

3. 3

   Add the chicken and stir-fry for 5 minutes, until cooked through.

4. 4

   Add the rice, breaking up any clumps, and stir-fry for 3 minutes.

5. 5

   Add the kecap manis, soy sauce and a pinch of salt and toss for 2 minutes, until the rice is evenly colored and hot.

6. 6

   Fry the eggs in the remaining oil in a separate pan until the whites are set.

7. 7

   Top each plate of rice with a fried egg and serve with cucumber and tomato on the side.