Nasi Goreng Telur (Indonesian Fried Rice with Egg)
Ingredients:
- 1 egg, beaten
- 2 servings of cooked rice (preferably cold or day-old for best results)
- 5 shallots, peeled
- 2 garlic cloves, peeled
- 4 red chili peppers, sliced
- 2 bird’s eye chilies (optional, for extra heat)
- Sambal sauce (to taste)
- Sweet soy sauce (kecap manis, to taste)
- Salt (to taste)
- Fresh celery leaves, finely chopped
- Fresh scallions, finely chopped
Instructions:
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Prepare the Aromatics: Begin by finely chopping the shallots and garlic cloves. Blend these along with the red chili peppers and bird’s eye chilies (if using) into a smooth paste using a food processor or mortar and pestle.
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Cook the Aromatics: Heat a generous amount of oil in a large skillet or wok over medium heat. Add the chili-shallot-garlic paste to the hot oil. Sauté until the mixture becomes fragrant and the shallots turn translucent, taking care not to let it burn.
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Scramble the Egg: Push the aromatic mixture to one side of the skillet. Pour the beaten egg into the empty side and scramble until cooked through. Once done, combine the egg with the aromatic paste.
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Add Fresh Ingredients: Stir in the finely chopped scallions and celery leaves. Cook for another minute until the scallions begin to soften.
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Incorporate the Rice: Add the cooked rice to the skillet, breaking up any clumps with your spatula. Stir-fry the rice and mix thoroughly with the aromatic mixture and scrambled egg.
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Season the Dish: Add sweet soy sauce and sambal sauce according to your taste preference. Continue to stir-fry the mixture until the rice is evenly coated and heated through. Adjust the seasoning with salt as needed.
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Final Touches: Taste and adjust the seasoning if necessary. Serve the nasi goreng telur hot, garnished with additional chopped scallions and celery if desired.
Enjoy this delightful Indonesian classic, perfect as a satisfying meal on its own or as a flavorful side dish!
