Nan's Nasi Goreng (Indonesian Fried Rice)

Submitted by PanNan

"I loved the Indonesian food we often had when I was growing up in the Netherlands. When making it for my own family over the years, I typically used a spice packet. I was out and explored recipes online and experimented and this is result. I'll never go back to the packet!"

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 2 shallots, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 small serrano chilies, sliced
• 1 bird's eye chile, sliced
• 1 teaspoon shrimp paste
• 1 tablespoon palm sugar (or brown sugar)
• 1⁄4 teaspoon ground turmeric
• 2 tablespoons water
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1⁄4 cup peanut oil (or a neutral oil)
• 3 cups napa cabbage, sliced
• 5 cups cooked basmati rice (preferably cooked the day before)
• 1 1⁄2 tablespoons ketjap manis
• 3 cups bean sprouts
• 1 cup green onion, sliced in 1 inch lengths
• 4 eggs
• 1 tablespoon butter
• salt and pepper, to taste

directions

1. Make the flavoring paste: Heat a non-stick skillet and add the shrimp paste. Stir until the paste is toasted, aromatic and slightly dry. Add it to the jar of a small blender (or a mortar if you plan to make the paste by hand). Add the chopped shallots, garlic, chiles, sugar, turmeric and water and blend (or pound with a pestle in the mortar) until a smooth paste has formed. Set aside.
2. Add the oil to a large non-stick skillet or wok. Add the chicken pieces and stir-fry until just done all the way through. Remove chicken with a slotted spoon and set aside, keeping the oil in the skillet.
3. Add the flavoring paste to the skillet or wok and stir for 2 - 3 minutes, taking care not to burn it. Add the cabbage and cook until tender, incorporating the flavoring paste throughout. Add the cooked rice and mix thoroughly, breaking up any clumps. Add the ketjap manis and incorporate it through the rice. Add the chicken, beansprouts and green onions and lightly mix into the rice. Remove to a serving platter.
4. Add butter to the skillet. When melted, carefully break the eggs into it and cook each one as preferred (we like ours fried medium with crispy edges). Salt and pepper the eggs and place on top of the rice. Serve with an egg on top of each portion.