Indonesian Fried Rice (Nasi Goreng) is a simple yet versatile dish that takes just a few simple ingredients and a few minutes to put together. Sweet and savory fried rice with juicy shrimp is topped with a fried egg.
Heat 3 tablespoons of cooking oil in a wok over medium-high heat.
Add garlic and shallots to the oil as it heats up.
When the garlic and shallots start to turn slightly brown, add sliced red chili to the wok.
Add shrimp, then stir-fry till just slightly opaque.
Pour the rice into the wok, followed by kecap manis and soy sauce.
Stir well to distribute the sauce evenly in the rice.
Add a couple of dashes of white pepper or black pepper, then stir to combine all the ingredients. Transfer to a serving dish.
Just before serving, in a separate small frying pan, fry each egg individually using the remaining cooking oil.
Pour about 1 tablespoon of chopped scallions in a small bowl then fill it to the brim with the fried rice. Place your serving plate on top of the bowl, then invert it so that your bowl is now on the top of your plate. Carefully remove the small bowl.
Place fried egg over the rice. Garnish with sliced tomatoes, cucumbers and shrimp crackers (if using)
Notes
* Use cooked rice that has been in the fridge for at least overnight (and up to 5 days). Break up the clumps of rice, then let it sit at room temperature for about 30 minutes before stir-frying. (Tip: wash your hands, then use your wet hands to break up the clumps of rice..this prevents the rice from sticking to your hands).* If you don't have cooked rice and want to make the dish tonight, cook the rice with one cup less water than what you would normally use. Fluff up the rice with a chopstick or fork then allow it to sit uncovered until you are ready to use it. * Substitute for kecap manis: 2 tablespoons dark soy sauce + 1 tablespoon brown sugar* You can substitute shrimp for chicken breast or thigh if you wish; or a combination of chicken and shrimp.