Nasi Goreng
Serves 4
Ingredients
Method
½ kg. Cooked Jasmine Rice
200 g. Shrimp, Peeled and Deveined
200 g. Chicken Breast, Diced
4 Large Eggs
4 Garlic Cloves, Minced
2 Large Shallots, Minced
4 Bird's Eye Chilies
3 tbsp. Kecap Manis
1 tbsp. Fish Sauce
1 tbsp. Tamarind Paste
2 tbsp. Vegetable Oil
Salt to Taste
Pepper to Taste
Fried Shallots, Sliced Cucumber and Sliced Tomatoes for Garnish
Using a mortar and pestle, make a paste of the garlic, shallots, and bird's eye chilies.
Heat oil in a wok or large frying pan over medium heat.
Add the paste to the wok and stir fry until aromatic.
Add the chicken and shrimp. Stir fry until they are cooked through.
Push everything to the side of the wok, crack the eggs into the pan and scramble until just set.
Add the cooked rice to the wok and mix everything together.
Add the kecap manis, fish sauce, tamarind paste, salt, and pepper. Stir fry until everything is well combined and the rice is heated through.
Serve hot, garnished with fried shallots, cucumber, and tomatoes.