Nasi Goreng (Spicy Indonesian Fried Rice) by Nickys Kitchen Sanctuary

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp shrimp paste (terasi)
• 1 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tsp sugar
• 4 cup cooked rice, preferably day-old
• 100g (3.5 oz) cooked chicken or shrimp, chopped (optional)
• 2 large eggs
• 1 tbsp vegetable oil, for frying eggs
• 2 tbsp fresh coriander, chopped (for garnish)
• 1 lime cut into wedges (for serving)

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or frying pan over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic, grated ginger, and chopped red chilies. Stir-fry for 1 minute until fragrant.
3. Add the shrimp paste, tamarind paste, fish sauce, and sugar. Stir well to combine and cook for 1-2 minutes until the shrimp paste has dissolved.
4. Add the cooked rice and optional chicken or shrimp to the pan. Stir-fry vigorously for 5-7 minutes, breaking up any clumps, until the rice is heated through and well combined with the sauce.
5. While the rice is stir-frying, heat 1 tbsp vegetable oil in a separate non-stick frying pan over medium-high heat. Crack the eggs into the pan and fry until the whites are set and the yolks are still runny, with crispy edges (about 2-3 minutes per egg).
6. Serve the Nasi Goreng immediately, topped with a crispy-edged fried egg. Garnish with fresh coriander and serve with lime wedges on the side.