Traditionally, nasi goreng is made with shrimp (not chicken) and sambal oeleck terasi…..but I felt like chicken today 🙂 And, as always, must have a “tjeplok” which is a “fried egg” or sometimes called “telor goreng….but my family always says tjeplok. For me it’s important that the yolk run all over the rice!
1 lb organic chicken thighs, cooked and diced*
1 1/2 cups white jasmine rice
1 lb bacon
1 tbsp sunflower seed oil
5-6 shallots, chopped
2-3 cloves garlic, chopped
2 tbsp sambal oeleck
-Cut bacon into 1 inch pieces and saute in large pan or wok over medium high heat.
-Cook until crisp (5-10 min) and remove from pan and let drain on paper towel
-Leave bacon grease in the pan and add about 1 tbsp of sunflower seed oil (you could easily leave this out)
-Add garlic and shallots, saute about 30 seconds
-Add sambal and stir ingredients together
-Crack 3 eggs into the mixture and mix until eggs are cooked (you can whisk the eggs before if you want but I never do and neither does my Oma)
-Add rice and stir ingredients together really well, the rice should be a light orange color
-Add cooked chicken and stir
-Add scallions and stir well
While the rice is cooling, fry yourself up some eggs to go on top of your rice. Selemat Makan!
*To cook chicken thighs, I marinated them in samba, salt, pepper, and a squeeze of lemon. Cook in the oven at 350 about 45 minutes.