Nasi Goreng literally means “Fried Ri1ce” in English.
- 2 Cups Uncooked long-grain white rice
- 2 Eggs (beaten)
- 2 teaspoon Sesame Oil
- 1/2 teaspoon Salt
- 4 Boneless skinless chicken thighs (cut into 1/2 inch strips)
- 6-8 Pieces Fresh Prawns (peeled)
- 2 table spoon Vegetable Oil
- 2 table spoon Chopped Garlic
- 1 Medium Onion (finely chopped)
- 2 teaspoon Finely chopped fresh Ginger-root
- 1 table spoon Dried shrimp paste (optional)
- 1/2 teaspoon Fresh ground black pepper
- 1 table spoon Oyster Sauce
- 1 table spoon Ketjap Manis (or 1 tablespoon Dark Soy Sauce)
- 3 Spring Onions (finely chopped)
- 1/2 Cup Fresh Cilantro Leaves (chopped)
- Boil rice in plenty of salted water until cooked.
- Rinse, drain and spread the rice to cool.
- Do this at least two hours ahead, or preferably, leave overnight in the fridge.
- Combine eggs with sesame oil and salt, and put aside.
- Heat wok or large frying pan over heat until hot.
- Add oil, and wait until it is very hot and slightly smoking.
- Add the onions, ginger, garlic, and pepper, and stir-fry for 2 minutes.
- Then add chicken and shrimp and stir-fry for a further 2 minutes.
- Add rice and continue to stir-fry for 3 minutes.
- Now add the oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
- Finally, add egg mixture and continue to stir-fry for another minute.
- Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips. These can then be used as garnish on the finished dish.
- Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.