Nasi Goreng Indonesian Fried Rice - The National Dish - Using Shrimp Paste !

Cook 2 cups of jasmine rice with 2 cups of water.

Cut 2 chicken thighs into chunks, removing their skin.

Cut 4 oz of green beans, 1 spring onion, 0.4 oz of cilantro, 1/2 cucumber, and 4 tomatoes.

Prepare 1 oz of prawn crackers for frying.

In a small bowl, combine 3 tbsp of Kecap Manis, 2 tbsp of light soy sauce, and 1/2 tsp of ground pepper for the seasoning sauce.

Slice 2.5 oz of shallots and place them in a mortar.

Add 4 garlic cloves, 2 hot chilies, and 1/2 tsp of salt to the mortar and crush to release aromas.

Add 1/2 tbsp of shrimp paste to the mortar and mix.

Heat oil to 340°F and fry prawn crackers until they puff up, then remove and lower heat.

Fry eggs one by one, adding water to coagulate the whites, then remove when the bottom is toasted.

Remove excess oil from the pan, leaving about 2 tbsp.

Stir-fry 1/2 lb of shrimp with a pinch of salt for 30 seconds, then remove shrimp and leave oil in the pan.

Add 2 tbsp of oil to the pan and add the crushed preparation, stir-frying on high heat for 3 to 4 minutes until golden brown.

Add the chicken to the pan and stir for 1 minute.

Add the green beans and stir for 30 seconds.

Add the cooked rice and the seasoning sauce, stirring for 4 minutes until each grain is coated with sauce.

Finally, add the shrimp and stir for 30 seconds.

Serve a portion of rice, sprinkle with spring onion and cilantro, add cucumber, tomato, and a fried egg on top.

Equipment Needed

Allergens