The first time I had Nasi Goreng was in Singapore. I accompanied my husband on a business trip and immediately fell in love with this spicy Indonesian rice dish. Upon my return, I found an Indonesian Cook Book: The Best of Indonesian Cooking – A Selection of Popular Indonesian Recipes by Sri Owen. This Nasi Goreng recipe is my adaptation from Ms. Owen’s book with a beautifully runny poached egg on top.
What you need: measuring spoons/cups, cutting board, large wok or high sided frying pan, chef’s knife, medium size heavy bottomed pot with tight fitting lid, egg poaching pan or small frying pan
- 2 tbs olive oil
- 1 medium onion
- 2 tsp garlic puree
- 1 cup mushrooms – chopped
- 1/2 lb medium raw shrimp (cleaned – no shells or tails)
- 4 chicken breasts (cut into thin strips)
- 6 eggs
- 2 scallions (finely chopped)
- 2 tbs tomato paste
- 1/2 tsp paprika
- 1/2 tsp red chili flakes
- 1/2 tsp chili powder
- 1 tbs soy sauce
- 1 1/2 tsp salt
- 1 tsp pepper
Place 3 cups of water in a heavy bottom sauce pan with tight fitting lid. Add 1 tbs of butter and 1 tsp of salt. Bring to a boil and add in 1 ½ cups of rice. Bring back to a boil and immediately lower the heat until the water is at a low simmer. Place the lid on top and cook for approximately 20 minutes. Let the rice sit off the heat for about 5 minutes prior opening the lid and fluffing. Let the rice cool for about a half hour before continuing with the rest of the recipe. Heat the olive oil in the wok/frying pan over a medium high heat. Add the onion, garlic puree and red pepper flakes, gently sauté for about 2 – 3 minutes (being careful not to burn the garlic). Add in the chicken and shrimp and cook for an additional 6 – 8 minutes. While this is working, set up your eggs for poaching or frying. (I like to use an egg poaching pan, but you can easily fry them in a small frying pan as well) As the eggs will only take about 4 minutes, poach/fry them right after adding the cooled rice to the dish. Add the mushrooms, paprika, chili powder, soy sauce and tomato paste. Stir to combine and continue sautéing until the chicken is cooked through. Add in the rice and season with salt and pepper. Stir continuously until the rice is heated all the way through. Poach or fry your eggs.
Tip: Save the extra white rice from take-out Chinese Food and use it or make your own rice the day before – one less step makes this a quick and easy delicious dish.
To Serve: Spoon the Nasi Goreng onto a plate and top with the poached/fried egg. Sprinkle the scallions on top.