Indonesian Fried Rice (Nasi Goreng)
Indonisian
Type of Dish main Course

Ingredients
- 800 g (4 cups) long-grain white rice (cooked)
- 2 eggs (beaten)
- 10 g (2 tsp) sesame oil
- 2 g (1/2 tsp) salt
- 200 g (8 oz) chicken thighs, no skin no bone (1/2 inch strips)
- 200 g (8 oz) shrimp (raw, peeled)
- 30 ml (2 Tbsp) vegetable oil
- 30 ml (2 Tbsp) garlic (chopped)
- 1 medium onion (chopped)
- 10 g (2 tsp) ginger (chopped)
- 15 g (1 Tbsp) dried shrimp paste
- 2 g (1/2 tsp) black pepper
- 15 g (1 Tbsp) sambal oelek
- 15 g (1 Tbsp) oyster sauce
- 15 g (1 Tbsp) ketjap manis
- 50 g (3 Tbsp) spring onions (garnish)
- 40 g (1/2 cup) coriander leaves
Preparation
- Combine eggs with sesame oil and salt, and put aside, Heat wok over high heat. Add oil, and wait until it is very hot and slightly smoking.
- Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
- add chicken and shrimp and stir-fry for a further 2 minutes. Add rice and continue to stir-fry for 3 minutes.
- Add sambal oelek, oyster sauce and ketjap manis, continue to stir-fry for 2 minutes. Finally, add egg mixture and continue to stir-fry for another minute. Turn onto large serving platter and garnish with the spring onion and fresh coriander and serve hot.
Further Information
Yield 4
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 20 minutes.