Nasi Goreng Ayam (Spicy Chicken Fried Rice).

  • 350 gr. Long Grain Rice cooked and allowed to cool overnight
  • 2 Tbsp. Vegetable Oil 
  • 3 Eggs 
  • 1 Onion 
  • 2 fresh Chillies, Sambal Ulek or Sambal Badjak. 
  • 3 Garlic cloves 
  • 3 green onions 
  • 2 shallots
  • 1 teaspoon Ground Coriander seeds 
  • 1 teaspoon Ground Cumin seeds
  • 250 gr. Chicken meat 
  • 250 gr. Shelled Prawns 
  • 3 Tbs. Kecap Manis
  1. Make an omelette with the beaten eggs and stand aside. When cool cut into strips for later addition.
  2. Heat the oil in a wok or large frying pan. Add the chopped onion, sliced shallots and green onions, garlic and chillies. Fry until the onion is soft. 
  3. Add the Coriander and Cumin. Slice Chicken into strips and add to the pan. Stir fry until just cooked. 
  4. The next addition is the prawns and these should be continuously stirred as they cook until they just begin to show signs of pinkness and no more. It’s an important trick to remember for all asian dishes with prawn. This will produce both the best texture and final flavour..
  5. As soon as the prawns show the first signs of cooking, add the rice, sweet soy sauce and the omelette strips and cook for a further 5 minutes.
  6. Garnish with some of the chopped green onion and prawn crackers.