Nasi Goreng with Ginger Chips
Nasi Goreng with Ginger Chips
If the busy weekend hasn't left you much time to prepare this week's dinner, try this easy Indonesian rice dish, using a few pantry staples, it's ready in a flash.
Nasi Goreng with Ginger Chips
If the busy weekend hasn’t left you much time to prepare this week’s dinner, try this easy Indonesian rice dish, using a few pantry staples, it’s ready in a flash.
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.
