Nasi Goreng 🐓

Indonesian fried rice with chicken. Recipe from J. Tahalele, adjusted by Hannah.

INGREDIENTS

2 cups rice (cooked, chilled) 🍚
2 tbsp vegetable oil
2 tsp sesame oil
1 medium onion, chopped 🧅
4 shallots, minced
2 tbsp minced garlic 🧄
½ cup frozen peas/carrots
handful shredded cooked chicken (optional) 🍗
2 eggs, beaten (optional) 🥚
2+ tbsp kecap manis*
1 tbsp soy sauce
1 tbsp chili garlic sauce**
1 tbsp oyster sauce
½ tsp white pepper
½ tsp black pepper
2 tsp ginger powder (or to taste)
1 tsp garlic powder (or to taste)
½ tsp MSG (optional)
salt, to taste
scallions, for garnish
fried shallots, for garnish

Notes:

*sweet soy sauce
**can use Huy Fong Foods one
***sweet pickled cucumber-carrot with shallot and Thai chili

DIRECTIONS

• In a wok, heat oils on high. Add onion and cook until it starts to caramelize.

• Add shallots and garlic. Cook until garlic begins to brown, then add chicken (if using).

• As chicken cooks, lightly salt and add white pepper, black pepper, ginger powder, garlic powder, and MSG (if using). Cook until chicken gains some color.

• Add chili garlic sauce, kecap manis, soy sauce, and oyster sauce. Mix well and reduce heat slightly.

• Add frozen pea/carrot mix. Cook about 1 min.

• Add rice and stir to combine. Taste test to see if additional seasoning or sauce is needed.

• If using egg:

  • Move rice mixture to the sides of the wok to expose the bottom of the pan.

  • Add a splash of oil, then pour in the beaten eggs.

  • Stir eggs inside the “hole” until they begin to set, then stir into the surrounding rice mixture.

• Garnish with fried shallots, sliced scallions, and fried egg. Serve with acar***