Red Meat Allergy Friendly Nasi Goreng

Total time35 min

Prep time15 min

Cook time20 min

4.6

(6)

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Ingredients

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 ½-inch pieces
3 tbsp kecap manis (sweet soy sauce)
1 tbsp soy sauce
1 tsp fish sauce
½ 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
½ 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 2–3 minutes.

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