Easy Nasi Goreng | Indonesian Fried Rice Recipe

Start with about 900 grams of boiled rice.

Cool the rice and let it dry out a little to help the sauce stick.

Heat 1 tablespoon of vegetable oil in a wok over high heat.

Dust 2 sliced shallots with 2 teaspoons of corn flour and add them to the wok.

Cook the shallots for about 5 to 6 minutes until browned and crispy, then remove from the pan and place in a bowl.

Turn the heat down to medium and add another tablespoon of oil to the wok.

Add 1 teaspoon of shrimp paste, 2 cloves of minced garlic, and 1 finely chopped red chilli to the wok.

Heat for 1 minute until they start to release fragrances.

Add 1 teaspoon of fish sauce, 1 heaped tablespoon of brown sugar, 1 teaspoon of tamarind paste, 1 tablespoon of tomato puree, and 1 tablespoon of dark soy sauce to the wok and heat for a further minute.

Add the cooked rice to the wok and cook over high heat, moving the rice around with a spatula for about 5 minutes until heated through.

Push the rice to the side of the wok and crack an egg into the space.

Fry the egg, mixing it with the spatula until it starts to cook and looks scrambled, then mix it into the rice.

Add 5 chopped spring onions, a pinch of salt, and the crispy onions to the rice and mix together.

Turn the heat down to low and fry off some eggs to top the rice, adding as many eggs as there are people.

Heat 2 tablespoons of vegetable oil in a frying pan until hot, then fry the eggs until the whites are crisp at the edges and the yolk is still runny.

Divide the rice between bowls and top each with a fried egg.

Equipment Needed

Dietary

Allergens