How to Make Indonesian Nasi Goreng

Deep fry shrimp chips in vegetable oil at 375°F until they puff up, then remove and drain on paper towels.

Use leftover cooked long grain rice and crumble it to prevent sticking.

Heat vegetable oil in a pan over medium heat, ensuring it doesn't smoke.

Add finely chopped shallots to the pan and stir-fry until fragrant.

Add minced garlic and stir-fry briefly.

Add chicken breast cut into 3/4 inch thick pieces and stir-fry until almost cooked through.

Add shrimp and cook quickly until they turn pink.

Add Serrano peppers to the pan and stir-fry.

In a bowl, combine fish sauce, chicken stock, and sweet soy sauce.

Add the rice to the pan, mixing it with the chicken and shrimp, and let it simmer for about 20 minutes to reheat.

Add chopped scallions towards the end of cooking.

Serve the fried rice with sliced hard boiled eggs on top and garnish with broken shrimp chips.

Equipment Needed

Dietary

Allergens