Photography by Louise Lister
Ingredients (serves 4)
- 2 cups long-grain rice, rinsed
- 2 1/2 tablespoons kecap manis
- 1 tablespoon Yeo's Dark Soy Sauce
- 1 tablespoon sweet chilli sauce
- 1/4 cup peanut oil
- 4 eggs, lightly beaten
- 1 brown onion, thinly sliced
- 1 teaspoon sambal olek (see note)
- 3 garlic cloves, finely chopped
- 1 teaspoon shrimp paste
- 1 carrot, peeled, finely chopped
- 1 small chicken breast fillet, chopped
- 300g green prawns, peeled, deveined, roughly chopped
- 3 green onions, thinly sliced
- 1/4 small Chinese cabbage, finely shredded
- 1/4 cup fried shallots (see note)
- thinly sliced red chillies, to serve
- Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip).
- Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.
- Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways.
- Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette.
- Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.
- Tip: Long-grain rice is best when cooked and chilled 1 day before making the Nasi goreng.
- Note 1: Sambal oelek, from Indonesia, is made from chopped chillies and vinegar with no other flavourings added. It has a high heat rating, and is available in jars in Asia grocery stores and some supermarkets. Once opened, sambal oelek will keep stored in the fridge indefinately.
- Note 2: Fried shallots have a golden colour and crisp, crunchy texture. They're often used as a garnish, but can also be sprinkled over salads, curries, or rice noodle soups. Store in the freezer to prevent them from becoming rancid.