Nasi Goreng

Ingredients

• 4 cups cooked jasmine rice, cooled
• 3 tbsp vegetable oil
• 4 large eggs
• 3 shallots, thinly sliced
• 4 cloves garlic, minced
• 2 red chilies, finely chopped
• 1 tsp terasi (shrimp paste)
• 3 tbsp kecap manis (sweet soy sauce)
• 1 tbsp soy sauce
• 1 tsp tamarind paste
• 1 tsp palm sugar
• 200g cooked shrimp or chicken, diced
• 2 green onions, chopped
• 1 cucumber, sliced
• 2 tomatoes, cut into wedges
• Keropuk (Indonesian crackers)
• Fried shallots for garnish

Instructions

1. Heat 1 tablespoon oil in a large wok over high heat. Crack eggs into wok and fry sunny-side up until whites are set but yolks remain runny. Remove and set aside.
2. Add remaining oil to wok. Stir-fry shallots until fragrant and golden, about 2 minutes.
3. Add garlic, chilies, and terasi. Stir-fry for 1 minute until aromatic.
4. Add cooked rice, breaking up any clumps with spatula. Stir-fry for 3-4 minutes until rice is heated through.
5. Add kecap manis, soy sauce, tamarind paste, and palm sugar. Toss until rice is evenly coated and caramelized.
6. Add cooked shrimp or chicken and green onions. Stir-fry for 2 minutes until heated through.
7. Taste and adjust seasoning with more kecap manis or soy sauce as needed.
8. Serve immediately topped with fried egg, cucumber slices, tomato wedges, keropuk, and fried shallots.