Indonesian Nasi Goreng
Contains statutory allergens: Eggs, Gluten, Soy, Molluscs
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Ingredients (12)
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Instructions (6)
Finely slice the shallots, garlic cloves, red chilies, and spring onions. Slice the cucumber and tomatoes into rounds for serving.
In a small bowl, mix together the sweet soy sauce, regular soy sauce, and oyster sauce.
Heat a portion of the oil in a large wok or skillet over high heat. Fry the eggs sunny-side up until the edges are crispy, then remove and set aside.
Add the remaining oil to the pan. Sauté the shallots, garlic, and chili for about 2 minutes until fragrant and softened.
Add the cold cooked rice to the pan, breaking up any clumps. Pour the sauce mixture over the rice and stir-fry vigorously for 3 to 4 minutes until thoroughly heated and lightly caramelized.
Stir through the sliced spring onions. Divide the fried rice among plates, top each with a fried egg, and serve with cucumber and tomato slices.
