Indonesian Nasi Goreng (Fried Rice)
Instructions
- 1
Heat 2 tablespoons of oil in a wok or large skillet over high heat. Beat eggs lightly and pour into the hot pan, scrambling until just set. Remove and set aside, then roughly chop.
- 2
Add remaining oil to the wok. Sauté shallots, garlic, and chili peppers until fragrant, about 1-2 minutes.
- 3
Add shrimp paste and stir-fry for 30 seconds until aromatic.
- 4
Add diced chicken and cook until no longer pink, about 3-4 minutes.
- 5
Add prawns and cook until they turn pink and curl, about 2-3 minutes.
- 6
Break up the cold rice with your hands before adding to ensure no clumps. Add rice to the wok and stir-fry, breaking up any remaining clumps with the spatula.
- 7
Pour sweet soy sauce and regular soy sauce over the rice. Stir-fry continuously for 3-4 minutes until rice is heated through and evenly coated.
- 8
Add scrambled eggs and green onions, tossing to combine. Season with salt and white pepper to taste.
- 9
Transfer to serving plates. Garnish with cucumber slices, tomato wedges, and fried shallots. Serve immediately.
Chef's Note
"The key to perfect nasi goreng is using day-old rice - freshly cooked rice will become mushy. High heat and constant movement are essential for that authentic wok hei (breath of the wok) flavor. Don't skip the shrimp paste - it adds the distinctive umami that makes this dish special!"
