Barley Free Nasi Goreng
Total time35 min
Prep time15 min
Cook time20 min
4.6(6)
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Learn more āIngredients
4 servings
- 4 cups cooked jasmine rice, day-old and cold
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
- 8 oz boneless, skinless chicken thighs, cut into Ā½-inch pieces
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- Ā½ tsp white pepper
- 2 cups green cabbage, thinly sliced
For the spice paste
- 4 shallots, peeled
- 4 cloves garlic, peeled
- 3 red bird's eye chilies, stems removed (or 2 for milder heat)
- 1 tsp shrimp paste (terasi/belacan)
For serving
- 4 large eggs
- 3 scallions, thinly sliced
- Ā½ english cucumber, thinly sliced
- 2 tbsp fried shallots (optional)
- sambal oelek or sliced fresh chilies, for serving (optional)
Instructions
- 1
Combine the shallots, garlic, chilies, and shrimp paste in a mortar and pestle or small food processor and pound or blitz into a coarse paste.
- 2
Heat 2 tbsp of the oil in a wok or large skillet over high heat until shimmering. Add the spice paste and cook, stirring constantly, until fragrant and the paste has darkened slightly, about 2ā3 minutes.
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