Note: My Nasi Goreng recipe has no chilli because not everyone enjoys spicy food. If you feel like adding a little extra flavour, put some chilli in with the garlic!
- 200g free-range chicken breast, thinly sliced (prawns or even tofu could also work!)
- Olive oil
- Kecap manis
- 2 garlic cloves, minced/finely chopped
- 1 brown onion, diced
- About 2 tsp shrimp paste
- Spring onion
- 3-4 cups of day-old basmati rice (see bottom of recipe as to why I use day-old)
- Eggs (to garnish)
- Tomatoes and cucumbers (also to garnish)
- Fried shallots (you can get these in the international food aisle!)
- Heat oil in your wok and add in the onion and cook until it begins to soften.
- Then add in the garlic.
- Add in the chicken and brown.
- Then add 1 tbsp of kecap manis and cook for about 1-2 mins. You want the chicken to be pretty much cooked through.
- Add in another 2 tbsp of kecap manis and 2 tsp of shrimp paste and cook until the sauce reduces (about 2 mins). You want the rice to start to caramelise!
- Serve with a fried egg, some tomato wedges and sliced cucumber. Sprinkle fried shallots and sliced spring onion over the top.
***I use day-old basmati rice in my recipe because it's less sticky, and better to use in my recipe, because when freshly cooked rice is added to a wok with sauce it tends to get even stickier!