Nasi Goreng

Ingredients12

• cooked long-grain rice, preferably day-old600 g
• shallots4
• garlic cloves3
• red chili peppers2
• shrimp paste1 tsp
• kecap manis2 tbsp
• vegetable oil3 tbsp
• eggs4
• chicken breast, thinly sliced200 g
• salt1 tsp
• spring onions2
• cucumber1

Method

1. Blend or finely pound shallots, garlic, chilies, and shrimp paste into a coarse paste.
2. Heat oil in a wok over high heat and fry the paste until fragrant.
3. Add the chicken and stir-fry until just cooked through.
4. Add the cold rice, breaking up clumps, and toss until evenly coated and heated.
5. Stir in kecap manis and salt; fry until the rice is lightly caramelized.
6. Push the rice aside, crack in the eggs, scramble briefly, then mix through the rice.
7. Toss in sliced spring onions and serve with cucumber slices.