Nasi Goreng
Fragrant Indonesian fried rice with garlic, chili, and sweet kecap manis, topped with a fried egg and slices of fresh cucumber.
Ingredients
- cooked rice, cooled500 g
- egg3 pcs
- chicken or shrimp250 g
- onion1 pcs
- garlic3 cloves
- chili pepper1 pcs
- kecap manis (sweet soy sauce)3 tbsp
- soy sauce1 tbsp
- vegetable oil3 tbsp
- cucumber (for serving)1 pcs
Instructions
In a skillet or wok, heat 2 tbsp oil over medium heat and fry the eggs one at a time, sunny-side up; set the cooked eggs aside on a plate.
In the same skillet, heat another 1 tbsp oil over high heat, add the minced garlic and chili, and stir-fry for about 30 seconds until fragrant.
Add the chopped onion and cook for 1–2 minutes until softened.
Add the chicken or shrimp, cut into pieces, and cook for 3–4 minutes until fully cooked through.
Break up the cooled cooked rice with your hands so the grains separate, then add it to the skillet.
Pour in the kecap manis and soy sauce, stir well, and stir-fry over high heat for 3–4 minutes until the rice is lightly browned and has absorbed the sauce.
Serve hot, topped with a fried egg, cucumber slices, and extra sliced chili to taste.
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