Nasi Goreng with Ginger Chips

Serves 4

¼ cup peanut oil

5cm piece ginger, thinly sliced

2 eschalots, sliced

2 garlic cloves, finely chopped

1 tsp shrimp paste

1 tsp palm sugar

1 tbsp fish sauce

3 cups jasmine rice, cooked

4 eggs

½ cup coriander leaves

1 long red chilli, deseeded and

thinly sliced

kecap manis, to serve

Asian greens, to serve

1 Heat half the oil in a nonstick frying pan over medium heat. Add ginger and cook for 2-3 minutes, or until golden; remove ginger with a slotted spoon and drain on paper towel.

2 Add eschalots and garlic, and cook, stirring, for 3-4 minutes, or until golden. Add shrimp paste, palm sugar, and fish sauce, and stir until combined.

3 Add rice and cook, stirring, for 4-5 minutes, or until crispy. Divide among four bowls and keep warm.

4 Heat remaining oil and fry eggs for 2 minutes, or until whites are cooked and yolk is runny. Place eggs on top of rice and top with ginger chips, coriander, and chilli. Serve with kecap manis and Asian greens.