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!
INGREDIENTS:
– 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!)
METHOD:
– 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!