Recipe Nasi Goreng

Nasi goreng, truly signifying "fried rice" in Indonesian, can allude basically to fricasseed pre-cooked rice, a feast incorporating mix singed rice in a little measure of cooking oil or margarine, regularly spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp glue, tamarind and bean stew and joined by different fixings, especially egg, chicken and prawns.

There is likewise another sort of nasi goreng which is made with ikan asin (salted dried fish) which is additionally well known crosswise over Indonesia.

Nasi goreng is some of the time portrayed as Indonesian blend broiled rice despite the fact that it is additionally well known in Southeast Asia. Past the Malay Archipelago, it has picked up prominence through Indonesian impact  A customary Indonesian seared rice formula which is presented with a singed egg.

The enchantment fixing in this is kecap manis, an Indonesian sweet soy sauce which is accessible in many markets (or Asian stores). Allude Note 1 for more data. This formula is an extraordinary base for stacking up with different veggies.

Additionally,don't hesitate to swap out the chicken for different proteins. Shrimp/prawns, tofu, meat and pork are  on the whole incredible choices.

Prep  Time 10 mins

Cook Time 10 mins

Total  Time 20 mins

Ingredients

Chicken
1 tbsp oil
5 oz / 150g chicken breast, halved horizontally (to make 2 thin steaks)
1/2 tbsp kecap manis (ketjap manis) /sweet soy sauce (Note 1)

Rice
1 tbsp oil
2 garlic cloves, minced
1 tsp red chilli, finely sliced or chopped OR sambal oelek paste (adjust amount to taste)
1/2 onion, diced (brown, white, yellow)
3 1/2 cups cooked long grain rice cooked (Note 2)
3 tbsp kecap manis / sweet soy sauce (Note 1) Garnishes (optional)
4 eggs
1 sliced scallion/shallot stem
Fried shallots, store bought (optional) (Note 3) Cherry tomatoes, halved, slices of cucumber and lime wedges Lime wedges

Instructions:

1. Chicken: Warmth oil in an extensive skillet over high warmth. Shower kecap manis over the two sides of the chicken at that point cook until sautéed on the two sides and cooked through. Expel from skillet, permit to cool somewhat at that point dice.

2. Warmth 1 tbsp oil in a wok (or skillet) over high warmth. Include garlic and stew and cook until fragrant, at that point include onion. Cook onion until translucent.

3. Include rice and kecap manis. Cook, separating the rice, until the point that the rice is warmed through and the kecap manis has been uniformly scattered and recolors the rice dark colored. Include chicken and mix.
4. Exchange rice to a serving platter. Sprinkle with scallions/shallots and seared shallots if utilizing.
   
5. Cook eggs, bright side up, to your enjoying (I like them runny!)
   
6. Serve the rice with a seared egg on top with cherry tomatoes, cucumbers and lime wedges as an afterthought.

Recipes Note :

1. Kecap Manis (at times called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces Now and then it is simply marked as sweet soy sauce. The consistency looks like maple syrup.

In any case, it's anything but difficult to make your own! Simply consolidate 1/4 container standard soy sauce (I utilize Kikkoman) and 1/4 glass darker sugar over medium warmth. Convey to a stew and lessen until the point that it turns into a maple syrup consistency. It will thicken progressively when it cools.

2. All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.

3. Fried shallots (see picture in the post) are slices shallots that have been fried until crunchy. They are a great garnish and add a pop of texture to the dish but are optional because it's not traditional! Fried shallots can be purchased at most Supermarkets