Nasi Goreng


Ingredients (makes 2 servings):
2 cups cooked rice
1/2 piece chicken thigh meat, cut into strips
100 grams shrimps, shelled & deveined
1 onion, finely minced
3 cloves garlic, finely minced
2 teaspoons belachan/shrimp paste
2 spring onion, chopped and divided into white & green parts
2 teaspoons sambal, Indonesian hot sauce
1-2 tablespoons light soy sauce
1/2; cucumber, thinly sliced
2 tablespoons deep-fried shallot flakes
2-3 pieces prawn crackers


11. Heat a tablespoon of oil in a wok. Stir-fry the chicken strips and shrimps until almost cooked. Season with 1 teaspoon soy sauce. Remove and keep aside.
22. Heat 2 tablespoons of oil and add the minced onion. Fry until soft and fragrant, add the minced garlic and belachan. Cook for 2 more minutes.
33. Add another 3 tablespoons of oil and fry the rice over high heat for 2 minutes. Add the soy sauce and sambal, mix well. Return the chicken and shrimps to the wok.
44. Plate the rice decorated with sliced cucumber and sprinkle with chopped spring onion and shallot flakes. Serve with a fried egg and garnish with prawn crackers. Serve hot.