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Nasi Goreng

nasi goreng
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  • Author: Merridy Casson
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 5–6 serves

Ingredients

Units Scale
1.5 cups basmati rice, cooked in 3 cups water 2.5 Tbsp kecap manis 2 Tbsp dark soy sauce 2 Tbsp sweet chilli sauce 1/4 cup peanut oil 4 eggs, lightly beaten 1 brown onion thinly sliced 1 tsp sambal olek 3 cloves garlic, finely chopped 1 tsp shrimp paste 1 carrot, peeled & finely chopped 2 chicken breast fillets, finely sliced in small pieces 3 spring onions, thinly sliced 1/4 Chinese wombok cabbage Fried shallots to serve.

Instructions

Cook the rice in rice cooker. Drain & fluff rice with a fork. Cool to room temperature.
Combine kecap manis, dark soy and sweet chilli sauce in a jug. Set aside.
Heat wok until hot. Add 1 tsp oil & swirl to coat.
Add 1/4 of beaten egg mixture & swirl to form a thin omelette Cook for 30 seconds.
Repeat 3 more times. When cool, roll up each omelette and thinly slice crossways.
Heat remaining oil & add onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry 1 minute.
Add chicken. Stir-fry 2 mins until sealed.
Add rice, soy mixture, spring onions and cabbage.
Stir-fry 3-4 mins. Toss in most of omelette. Serve on plates, top with omelette & fried shallots.

Notes

Serves an army of hungry people!

Find it online: https://merridycasson.com/nasi-goreng/