Nasi gorengFried rice, the weeknight one
The test of good nasi goreng is dryness. Rice straight from the fridge, a wok hotter than feels sensible, and no lid at any point.
Method
- Break up the cold rice with your hands until no clumps remain. Cold rice fries dry; fresh rice steams and turns to paste.
- Heat the oil in a wok over your highest flame. Fry the shallots, garlic and chilies for 1 minute, until they smell sweet rather than sharp.
- Add the chicken. Stir-fry 3 to 4 minutes, until no pink is left.
- Add the rice and toss to coat. Keep the flame high and keep the rice moving so it fries instead of sitting.
- Pour in the kecap manis and soy sauce. Toss 2 minutes, until every grain is coated and the edges start to caramelize.
- Season with salt and white pepper, then divide between two plates.
- Fry the eggs in the same wok, yolks soft. Slide one onto each plate.
- Scatter over fried shallots and lay the cucumber alongside. Eat straight away.
Notes
- Day-old rice is not a shortcut, it is the recipe. Spread fresh rice on a tray and chill it uncovered for an hour if that is all you have.
- No kecap manis? Simmer 2 tbsp soy sauce with 1 tbsp palm sugar until syrupy.
- Leave the chilies out and this becomes the version children eat, with the sambal served on the side instead.