Nasi Goreng

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Pound shallot, garlic, chilli and shrimp paste into a coarse paste.

3. 3

   Fry the paste until fragrant and add diced chicken. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

4. 4

   Push aside, scramble one egg, then add cold rice. Keep the pan over medium heat and stir for 30–60 seconds, stopping while the egg is softly set because it will continue cooking from residual heat.

5. 5

   Season with kecap manis and toss over high heat until smoky. Use medium heat for 1–2 minutes, stopping when the fat shimmers or the mixture is hot and aromatic but not smoking.

6. 6

   Top each serving with a crisp-edged fried egg and fresh cucumber. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.