Nasi Goreng

Summary

Yield	4 Servings
Source	Cooking Light, March 2006
Prep time	30 minutes

Description

Ingredients

4	Teaspoon	Vegetable Oil
1⁄3	Cup	Shallots (about 3, minced)
2	Tablespoon	Serrano Chile (minced)
1	Tablespoon	Chili Garlic Sauce
2	Teaspoon	Fish Sauce
2	Teaspoon	Soy Sauce
1⁄4	Teaspoon	Salt
4	Clove	Garlic (minced)
2	Cup	Chicken Breast (cooked and diced)
2	Cup	Shrimp (cooked and diced)
3	Cup	Rice (cooked)
1⁄2	Cup	Cucumber (diced)
1⁄2	Cup	Tomato (diced)
4		Eggs

Instructions

1.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.
2.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.
3.Cook for 2 minutes or until thoroughly heated, stirring occasionally. Divide rice into 4 bowls.
4.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.