Nasi goreng is an addictive rice stir-fry that’s topped with a fried egg. I couldn’t stop eating it in Malaysia and found it easy to replicate at home. Traditional recipes can include a complicated base involving shrimp paste, fried anchovies and an ingredient list as long as your arm, but sometimes less is more. This recipe is less fish-fragrant and I’ve thrown in chopped pineapple for a fresh flavour.
Boil the rice until al dente, about 8 minutes, then drain.
In a small bowl, mix together the tamarind purée, kecap manis and fish sauce.
Place the garlic, shallots, the coriander stalks and ginger in a food processor and pulse until chopped.
Heat 1 tablespoon oil in a wok and fry the chopped garlic mixture and the chilli for 2–3 minutes. Add the beans and pineapple, fry for 2 minutes, then add the rice. Pour in the tamarind mixture and toss together so that it coats the rice. Remove from the heat.
Heat the remaining tablespoon of oil in a large frying pan until very hot. Crack in the eggs and fry over a high heat for 1 minute until the whites are crispy at the edges, but the yolks soft.
Spoon the rice into four bowls, then top each with a fried egg, a sprinkling of the crispy fried shallots and coriander leaves. Serve with slices of cucumber and lime wedges.
© 2018 All rights reserved. Published by Murdoch Books.