Nasi Goreng

Ingredients

• 3 cups Chilled cooked jasmine rice
• 2 tablespoons Vegetable oil
• 150 grams Chicken breast, diced
• 2 units Shallots, finely sliced
• 3 cloves Garlic, minced
• 1 unit Red chili, deseeded and sliced(optional)
• 2 tablespoons Kecap Manis (Sweet Soy Sauce)
• 0.5 teaspoon Shrimp paste (Terasi)(optional)
• 2 units Eggs
• 1 handful Cucumber and tomato slices(optional)

Instructions

1. 1

   Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Fry two eggs sunny-side up, then remove and set aside.

2. 2

   Add the remaining oil to the wok. Sauté the shallots, garlic, and chili until fragrant and the shallots are translucent.

3. 3

   Add the diced chicken and cook until browned and cooked through.

4. 4

   Stir in the shrimp paste (if using) and break it up with the spatula.

5. 5

   Add the cold rice to the wok, breaking up any clumps. Increase heat to high.

6. 6

   Pour the kecap manis over the rice and toss continuously for 3-4 minutes until the rice is evenly coated, slightly caramelized, and heated through.

7. 7

   Serve immediately topped with the fried eggs and garnished with cucumber and tomato slices.