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.
