This is my version of the famous nasi goreng – a one-meal rice dish inspired by the imaginative chefs of the Grand Hyatt Jakarta. Their opulent version uses much more meat than may be found in the traditional recipe. It is garnished with satay (meat on skewers), fried chicken and prawns, along with a fried egg. The rice dish itself has prawns and additional chicken meat. I have taken some of the best features of the Grand Hyatt’s creation and have incorporated them into my version of that delectable rice dish.
Cook the rice according to the Steamed Rice recipe at least 2 hours in advance or the night before. Allow it to cool thoroughly and then put it in the fridge.
Combine the eggs with the sesame oil and salt. Cut the chicken into
Peel the prawns and remove the fine digestive cord. Cut them into
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic, prawns, onion, ginger, shrimp paste, salt and pepper. Stir-fry for 2 minutes. Then add the chicken and stir-fry for 2 minutes. Add the rice and continue to stir-fry for 3 minutes. Finally, add the chilli bean sauce, oyster sauce and dark soy sauce and continue to stir-fry for 2 minutes. Add the egg mixture and continue to stir-fry for another minute. Turn on to a platter, garnish with the spring onions and fresh coriander and serve hot or cold as a rice salad.
© 1996 Ken Hom. All rights reserved.