Nasi Goreng

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Heat 1 tbsp of the oil in a large wok or frying pan until hot.
2. Dust the shallot or onion slices with cornflour, add to the wok and cook for 5–6 minutes until browned and crispy. Remove to a bowl.
3. Lower the heat to medium, add another 1 tbsp of oil, then the shrimp paste, garlic and chilli. Cook for 1 minute until fragrant. Add the fish sauce, brown sugar, tamarind, tomato purée and dark soy sauce, and cook for 1 more minute.
4. Add the rice and cook on high heat, stirring and turning it so it heats through and doesn't stick, for about 5 minutes until hot.
5. Push the rice to one side, crack in one egg, and fry it over the heat, stirring, until it starts to look scrambled. Mix it into the rice.
6. Add the spring onions, a pinch of the salt and the crispy onions, and mix together. Reduce the heat to low.
7. Heat the remaining oil in a large frying pan and fry the remaining four eggs until the whites are crisp at the edges but the yolks are still runny; basting the eggs in the hot oil speeds this up.
8. Divide the rice between four bowls and top each with a fried egg.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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