Nasi goreng

Ingredients

Quantities for 4 servings.

• 600 g Cooked rice, cold, from the day before
• 250 g Chicken breast, diced
• 150 g Prawns
• 4 piece Shallots
• 4 clove Garlic
• 3 piece Red chillies
• 1 tsp Terasi shrimp paste
• 3 tbsp Kecap manis
• 4 piece Eggs
• 150 g Cabbage, shredded
• to taste Cucumber and fried shallots
• 4 tbsp Neutral oil

Method

1. Pound the shallot, garlic, chilli and terasi to a paste in a mortar. It smells aggressive; that is correct, frying softens it.
2. Heat the wok and fry the paste in the oil for two minutes, until it darkens and the smell turns deep.
3. Add the chicken and fry three minutes, then the prawns and cabbage for two more.
4. Tip in the cold rice, breaking up the lumps with the spatula, pour in the kecap manis and fry over a high flame for three minutes, tossing constantly.
5. Fry the eggs separately until the edges are lacy and the yolks loose. Serve the rice with an egg on top, slices of cucumber and fried shallots.