Rice, Grains & Curries · Indonesian
Nasi Goreng with Mushrooms and Crispy Fried Egg
Day-old rice is tossed over high heat with sweet soy, shallots, chili, chicken and meaty mushrooms until smoky and caramelized. A lacy-edged fried egg with a molten yolk goes right on top, sprinkled with chili flakes.
Test kitchen note: Use rice cooked the day before and chilled uncovered; the dry grains fry up separate instead of turning mushy in the sweet soy.
Method 6 steps
-
Break up any clumps in the cold rice with your fingers.
-
Heat 2 tablespoons oil in a wok over high heat and fry the shallots, garlic, chili and shrimp paste for 1 minute.
-
Add the chicken and stir-fry for 3 minutes, then the mushrooms, cooking until they lose their liquid and brown, about 3 minutes more.
-
Tip in the peas and carrot, then the rice. Toss constantly for 3 minutes, pressing the rice against the hot wok.
-
Drizzle in the kecap manis and a pinch of salt and keep tossing until the rice is evenly coated and slightly charred.
-
In a separate pan, fry the eggs in the remaining oil over medium-high heat until the edges are crisp. Pile the rice into bowls, top with an egg and dust with chili flakes and cracked pepper.
That is the whole pie. Enjoy every slice.
Pairs well with
Cook these next
Top rated in Rice, Grains & Curries
Favourites from this slice
Pork Katsu Curry with Black Sesame Rice
A shatteringly crisp pork cutlet is sliced into strips and laid over a silky, turmeric-gold curry made from scratch. ...
Yemeni Chicken Mandi with Almonds and Tomato Daqoos
Chicken quarters rubbed with hawaij roast until lacquered, while their drippings flavor a pot of saffron and cardamom...
Members-only recipe
Slow-Braised Lamb Shank on Crispy Onion Rice
A lamb shank braised with warm spices until it slumps off the bone sits on a bed of long-grain rice tossed with shatt...
Mutton Dum Biryani with Crispy Onions
Bone-in mutton marinated in yogurt and spices cooks slowly beneath layers of long-grain rice until the meat is meltin...
Members-only recipe