Nasi Goreng Jawa Bumbu Klasik (Classic Javanese Fried Rice)

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• 3 plates (day-old/cold rice) white rice
• 2 chicken eggs
• 150 grams chicken fillet, cut into small cubes
• 5 shallots
• 3 cloves garlic
• 3 pieces curly red chilies
• 5 pieces (adjust to taste) red bird's eye chilies
• 3 tbsp sweet soy sauce (kecap manis)
• 1 tbsp oyster sauce
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 1/4 tsp granulated sugar
• 1/2 tsp powdered chicken broth seasoning
• 3 tbsp cooking oil
• 2 stalks scallions, thinly sliced
• 1/2 handful cabbage, thinly sliced
• 1 piece tomato, diced
• 2 tbsp fried shallots for garnish
• 1 piece cucumber for serving
• to taste crackers (kerupuk) for serving

👩‍🍳 Instructions

1. 1 Prepare white rice that has been chilled in the fridge overnight, or at least 2-3 hours, since cold rice is drier and won't clump together when fried.
2. 2 Grind the shallots, garlic, and curly red chilies using a mortar and pestle or blender until you get a smooth spice paste. Set aside.
3. 3 Heat 1 tbsp of cooking oil in a pan, beat the eggs and scramble them until fully cooked. Remove and set aside on a separate plate.
4. 4 In the same pan, add the remaining cooking oil and stir-fry the chicken fillet until it changes color and is cooked through evenly, about 3-4 minutes.
5. 5 Add the spice paste to the pan and sauté over medium heat until fragrant and cooked, about 3-4 minutes, stirring occasionally so it doesn't burn.
6. 6 Add the whole bird's eye chilies (or sliced, if you like it spicier), and mix well with the sautéed spices.
7. 7 Add the sliced cabbage and stir-fry briefly until slightly wilted, about 1-2 minutes.
8. 8 Add the white rice to the pan, stir quickly and spread it out so the spices mix evenly throughout all the rice.
9. 9 Pour in the sweet soy sauce, oyster sauce, salt, pepper, sugar, and powdered broth seasoning. Keep stirring using a flip-and-toss technique (not pressing down) so the rice doesn't get sticky and the seasoning is evenly distributed.
10. 10 Add back the scrambled eggs that were set aside, and mix well with the rice.
11. 11 Add the diced tomato and some of the scallions, stir briefly until the tomato softens slightly but is still fresh, about 1 minute.
12. 12 Taste and adjust with more salt or soy sauce if needed. Turn off the heat.
13. 13 Transfer the fried rice to a serving plate, and sprinkle the remaining scallions and fried shallots on top.
14. 14 Serve warm with fresh cucumber slices and crackers (kerupuk) on the side.

💡 Tips

📊 Nutrition Facts / serving

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