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Popular
throughout Indonesia, nasi goreng (fried rice) is eaten by
locals for breakfast, lunch and dinner. In this version fresh
shrimp and chicken are stir-fried with cooked rice, vegetables
and seasonings and garnished with strips of omelet.
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| 2
tablespoons soy
sauce |
| 1
tablespoon kecap manis
|
| ¼
teaspoon shrimp paste
(trassi) dissolved in 1 tablespoon of hot water |
| ½
teaspoon sambal oelek |
| 2
eggs |
| A
pinch each of salt and pepper |
| 3
tablespoons of canola or peanut oil (plus a little extra
to cook eggs) |
| 5
oz (150g) skinless chicken breast—thinly sliced |
| 8
large raw shrimp (prawns)—peeled |
| 1
onion— finely chopped |
| 2
cloves garlic—finely
chopped |
| 3
cups cold cooked rice (leftover rice is ideal) |
| 1
scallion (spring onion)—thinly sliced on diagonal |
| 12
thin slices of cucumber |
MIX
together the soy sauce, kecap manis, dissolved shrimp paste
and sambal oelek in a small bowl. BEAT together the eggs with
the salt and pepper. LIGHTLY oil a frying pan and bring up
to a medium low heat then pour in the egg mixture. COOK the
eggs like an omelet, flipping halfway through cooking. LEAVE
the omelet to cool, roll up like a cigar, then cut into strips
and set aside. HEAT 1 tablespoon of the oil in a wok and stir-fry
the chicken over a medium high heat for 2 minutes, add the
shrimp and cook a further 2 minutes, then remove the chicken
and shrimp from the wok and set aside. ADD the remaining 2
tablespoons of oil to the hot wok and cook the onion for 1
minute. ADD the garlic and cook for a minute. ADD the rice,
scallion and sauce mixture and cook for 2 minutes, tossing
continually. STIR through the reserved shrimp and chicken
to combine and serve on plates topped with the egg strips
and sliced cucumber to garnish.
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