Nasi goreng

Indonesian fried rice with chicken, chilli, shrimp paste and sweet soy, topped with a fried egg and served with prawn crackers and a fresh salad of lettuce, cucumber, tomato and red onion.

30 minto make
4portions
Easyto cook

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Ingredients

For 4 portions

300g rice (dry)
250g chicken breast (raw, boneless)
4 medium egg
1 medium onions
2 cloves garlic
1 small red chilli peppers
1 Tsp shrimp paste
3 Tbsp sweet soy sauce
2 Tbsp sunflower oil
80g lettuce
100g cucumber
2 medium tomato
1 small red onions
40g prawn crackers

Method

Cook the rice in advance and leave it to cool completely (day-old rice works best).
Finely chop the onion, garlic and chilli. Dice the chicken.
Make the salad: tear the lettuce, slice the cucumber and tomatoes, and cut the red onion into thin slivers.
Heat the sunflower oil in a wok or large pan over high heat. Stir-fry the onion, garlic, chilli and shrimp paste for 1 minute until fragrant. Add the chicken and cook until no longer pink.
Tip in the cold rice and the sweet soy sauce. Stir-fry for 4–5 minutes, breaking up any clumps, until the rice is hot and evenly coated.
In a separate pan, fry the eggs sunny-side up.
Press a portion of rice into a bowl and turn it out onto each plate. Top with a fried egg and serve with the salad and prawn crackers on the side.