Nasi Goreng (Indonesian Fried Rice)
Nasi goreng is Indonesia's everyday fried rice, and it is built to use up whatever is on hand. This version starts with chicken or prawns, shallots, garlic and chile, then finishes with egg and rice in a hot wok. Cold rice from the day before works best because the grains stay separate. Swap in corned beef or salted fish and drop the sweet soy for two classic variations.
Instructions
Slice the shallots and red chile into thin slices. Crush the garlic, peel it, and mince it finely. Cut the stink beans in half, or to whatever size you like.
Heat the oil in a wok and add the chicken or prawns. Stir fry until they are cooked through.
Add the shallots, chile, garlic and beans. Keep stirring until the garlic turns golden.
Crack the eggs into the wok and stir fry until they are about half set.
Tip in the steamed rice and stir until everything is evenly mixed.
Season with the sweet and salty soy sauces, salt and ground pepper to taste. Serve on plates with fresh cucumber slices or tomatoes as a garnish.
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