House recipe
🍳 Weeknight nasi goreng
Day-old rice fried hard with chicken, shallots, sambal and kecap manis, crowned with a fried egg.
Allergens. Contains: Soy, Gluten, Eggs. May contain, depending on the brands you buy: Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 200 g long-grain rice, cooked the day before and chilled
- 250 g boneless chicken thighs, cut into small pieces
- 3 shallot, finely chopped
- 2 cloves garlic, crushed
- 1–2 tsp sambal oelek
- 3 tbsp kecap manis
- 3 tbsp sunflower oil
- 2 eggs
- 2 spring onion, sliced
- ½ cucumber, sliced
- 1 tomatoes, cut into wedges
- Salt, to taste
Method
- Break up the cold rice with your fingers so there are no clumps.
- Heat 2 tbsp oil in a wok or large frying pan over high heat. Fry the shallots, garlic and sambal for 1 minute until fragrant.
- Add the chicken with a pinch of salt and stir-fry for 4–5 minutes until cooked through and lightly browned.
- Tip in the rice and keep tossing for 3–4 minutes so it heats right through and starts to crisp in places.
- Pour over the kecap manis, toss until every grain is coated, then taste and add more salt or sambal if needed.
- In a separate pan, fry the eggs in the remaining oil until the edges are crisp and the yolks still soft.
- Pile the rice onto plates, top each with an egg and spring onion, and serve with cucumber and tomato on the side.