Nasi Goreng
Total Time: 30 minutesYield: 4 Servings
Source: Cooking Light, March 2006
Category: Grains
Ingredients
4 teaspoons Vegetable Oil1⁄3 cup Shallots (about 3, minced)
2 tablespoons Serrano Chile (minced)
1 tablespoon Chili Garlic Sauce
2 teaspoons Fish Sauce
2 teaspoons Soy Sauce
1⁄4 teaspoon Salt
4 cloves Garlic (minced)
2 cups Chicken Breast (cooked and diced)
2 cups Shrimp (cooked and diced)
3 cups Rice (cooked)
1⁄2 cup Cucumber (diced)
1⁄2 cup Tomato (diced)
4 whole Eggs
Directions
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Add shallots and chile to pan; saute 2 minutes or until the shallots are lightly browned.
- Add chile paste, fish sauce, soy sauce, salt, and garlic to the pan; cook for 1 minute or until the sauce becomes fragrant. Add diced chicken, shrimp, and rice to the pan, stirring to coat with sauce.
- Cook for 2 minutes or until thoroughly heated, stirring occasionally. Divide rice into 4 bowls.
- Add 2 teaspoons oil to skillet crack 4 eggs into pan and fry sunny side up. Top each bowl of rice with fried egg and sprinkle with diced cucumber and tomatoes.