Artificial Food Coloring Free Gluten Free Nasi Goreng
Total time40 min
Prep time20 min
Cook time20 min
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Learn more āIngredients
4 servings
- 4 cups cooked jasmine rice, day-old and cold
- 3 tbsp tamari
- 1 tbsp kecap manis (sweet soy sauce ā verify gluten free label)
- 1 tsp shrimp paste (terasi/belacan)
- 3 tbsp neutral oil, divided
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 red chilies (such as fresno or long red), thinly sliced
- 8 oz boneless, skinless chicken thighs, cut into Ā½-inch pieces
- 2 large eggs, for the fried rice
- 2 stalks green onion (scallion), thinly sliced
- Ā½ tsp white pepper
- Ā½ tsp salt, or to taste
For serving
- 4 large eggs, for frying
- 1 tbsp neutral oil, for frying eggs
- sliced cucumber, for serving (optional)
- sliced tomato, for serving (optional)
- fried shallots, for serving (optional)
Instructions
- 1
In a small bowl, stir together the tamari, kecap manis, and shrimp paste until the shrimp paste is fully dissolved into the sauce. Set aside.
- 2
Heat 2 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering and just beginning to smoke. Add the shallots and cook, stirring frequently, until softened and golden at the edges, about 3ā4 minutes.
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