Nasi goreng
Indonesia’s fried rice, dark and sweet from the kecap manis, with chilli paste, prawns and a fried egg on top. It’s eaten for breakfast, lunch and dinner all over the country.
Ingredients
- 400 g cooked rice from the day before
- 150 g prawns or chicken pieces
- 2 shallots and 2 garlic cloves
- 1 or 2 red chillies
- 1 teaspoon of shrimp paste (terasi, optional)
- 2 tablespoons of kecap manis (sweet soy sauce)
- 1 tablespoon of soy sauce
- 2 eggs
- Cucumber, tomato and crispy fried onion
How to make it at home
- Pound the shallots, garlic, chilli and shrimp paste into a paste.
- Fry the paste in a wok with oil until fragrant.
- Add the prawns or chicken and stir-fry.
- Add the rice and the sauces and stir-fry over a high heat until hot and the grains are separate.
- Serve with a fried egg on top, cucumber, tomato and fried onion.
The trick: Cold rice and a very hot wok: that’s what keeps the grains separate.