Nasi Goreng with Chicken

Name: Nasi Goreng with Chicken
Prep time: 10
Cook time: 10
Yield: 4
Ingredients: Oil, for cooking; 2 large shallots, finely diced; ½ - 1 red chilli, seeds removed & finely chopped; 2 large cloves garlic, finely chopped; 2 chicken breasts, thinly sliced; Salt flakes; 4 portions cooked medium grain white rice (cold), grains separated with a fork; 3 tbsp kecap manis; 2 tsp soy sauce; 2 tsp shrimp paste, optional; To serve:; 4 eggs; 1 green onion, sliced; Crispy fried shallot (bought); Fresh coriander, roughly chopped, optional; Sliced cucumber; Tomato wedges

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Ingredients

Oil, for cooking
2 large shallots, finely diced
½ – 1 red chilli, seeds removed & finely chopped
2 large cloves garlic, finely chopped
2 chicken breasts, thinly sliced
Salt flakes
4 portions cooked medium grain white rice (cold), grains separated with a fork
3 tbsp kecap manis
2 tsp soy sauce
2 tsp shrimp paste, optional
To serve:
4 eggs
1 green onion, sliced
Crispy fried shallot (bought)
Fresh coriander, roughly chopped, optional
Sliced cucumber
Tomato wedges

Instructions

Heat a large pan or wok with a splash of oil over medium-high heat. Once hot, add shallot and chilli and cook, moving around in the pan, for about 1 minute.
Push to the side and add the garlic and chicken, season with a light sprinkling of salt flakes. Cook until chicken is white and mostly cooked through, moving around in the pan, for 1-2 minutes.
Mix everything in the pan well then add the cold rice (if using store-bought there is no need to microwave first, just tip it in from the bag), along with the kecap manis and soy sauce (and shrimp paste if using). Toss well to mix through.
Cook, while stirring, for about 2-3 minutes, allowing the rice to start to caramelise. While rice is cooking, heat a large pan over medium-high heat with a big glug of oil. Once hot, crack in the eggs and leave to fry until the edges are krispy but the yolks are still soft.
To serve, spoon nasi goreng into serving plates or bowls and top each with a fried egg. Garnish with green onion, crispy fried shallot and coriander, if using, and a side of cucumber and tomatoes for each dish. Serve hot.
To make your own kecap manis, combine 60ml regular soy sauce with 50g brown sugar in a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium and leave to simmer until it’s the same consistency as maple syrup.