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What’s the best thing to do if you have too much leftover rice? Fried Rice of course. In Indonesia or Malay, it is called “Nasi Goreng”. Nasi means Rice; Goreng means Fried. One main thing to remember when preparing fried rice is best to use cooked rice that has been cooled down ahead of time or refrigerated overnight, so the fried rice will not be soggy. You can combine a variety of ingredients of meat and vegetable to make the fried rice.  This time I was cooking the Indonesian Fried Rice that includes chicken and shrimp with red chili that gives you the extra spicy kick on it as well as a fried egg on the side.

Ingredients:
2 cups of leftover rice
3 tbsp oil
2 garlic cloves (minced)
3 shallots ( thinly sliced)
1 red chili ( thinly sliced, seeded)
1/2  tsp Sambal Belacan
1/2 cup skinless boneless chicken breast (cut into small pieces)
7-8 pcs medium shrimps (peeled and deveined)
1/2 tbsp sugar
1 tbsp thick sweet soy sauce or kecap manis 1
1/4 tsp salt
1 scallion (chopped, for garnish)

For the sides
fried egg
cucumber (thinly sliced or shredded)
carrot (thinly sliced or shredded)
shrimp crackers or keropok (optional)

Serve size: 2 people

Cooking Method:

1. Heat oil over medium high and stir fry the shallots till golden brown. Set aside 1 tsp of fried shallots for garnish later.
2. Add the garlic, chili and belacan, cook till fragrant.
3. Add the chicken and shrimp, stir fry until cooked.
4. Break up the cold rice so it does not clump together. Now add the rice into the wok and stir fry frequently, make sure it doesn’t get burned.
5. Add the soy sauce, sugar and salt to rice and stir fry till the rice is well blended with seasoning.
6. Place the fried rice in a plate and top with fried shallots and scallions. Serve with prepared egg and other side dishes such as sliced cucumbers, carrots, tomatoes based on your preference.  Some Indonesian fried rice are served with shrimp cracker as a side too (optional).