Nasi Goreng Recipe

Ingredients

• 375g shallots peeled and thinly sliced
• 300g long grain rice
• 520 ml water
• 100g fine green beans trimmed
• 20g chopped garlic
• 2 medium-hot red chillies (seeds removed)
• 1 red bird's-eye chilli
• 1 medium carrot
• 1 tbsp tomato purée
• 1 tbsp ketjap manis
• 250g cold cooked leftover turkey or chicken
• 1 tbsp light soy sauce
• 8 spring onions
• vegetable oil
• salt

Instructions

1. Heat vegetable oil on a frying pan over medium heat. Add shallots and fry with regular stirring until shallots are crisp and golden brown. Remove from pan and drain on kitchen paper. Sprinkle with salt and set aside. When cool, keep in an air-tight container.
2. Pour rice in a saucepan and add water. Bring to a boil and stir once. Cover the pan and reduce heat to low until water is simmering.
3. Simmer for 10 minutes and remove lid.
4. Spread steamed rice on a baking tray. Set aside to cool.
5. In a pan of boiling water, cook beans and salted water for 3 minutes or until tender. Drain and set aside.
6. In a wok, heat 2 tablespoon vegetable oil over high heat. Add the remaining shallots, garlic, chilies and carrot. Stir fry for 3 minutes or until carrot is tender.
7. Add in tomato puree and ketjap manis. Stir fry for 30 seconds.
8. Toss the turkey/chicken, cooked rice and green beans. Stir-fry for 3 minutes over high heat. Add soy sauce and spring onions. Stir and set aside. Keep warm.
9. To serve, spoon the fried rice in serving plates. Sprinkle over the crisp fried shallots and top serving with fried egg.
10. Serve with baskets of prawn crackers and spiced pickles.

Image courtesy of Avlxyz on creative commons.