Indonesian Nasi Goreng is a beloved Southeast Asian dish, consisting of spiced fried rice with sweet soy sauce and shrimp paste, often served with a fried egg.
To make nasi goreng paste, combine shallot, garlic, red chili and belachan in a mini blender or processor. Add a tablespoon of water for the blade to run and process everything until pureed smoothly; set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook chicken and shrimp until fully cooked. Transfer the protein to another plate and set aside.
Heat 1 more tablespoon of oil, add the reserved puree and fry until it becomes dry, about 3-4 minutes. Add cabbage and cook for 1-2 minutes.
Add the rice and toss with spatula, separating the rice grains until there’s no clumps. Return the chicken and shrimp, and add Kecap Manis, soy sauce, and pepper. Stir-fry everything until incorporated. Sprinkle chopped green onion to finish off.
Notes
Nasi Goreng is traditionally topped with a sunny side up fried egg and fried shallot (optional). A side of fresh cucumber and tomato slices are typically served together as well.If you like to add more spicy kick and flavor, drizzle with sambal belachan, a hot sauce made from chili and shrimp pastes, or use chili garlic sauce.