Nasi Goreng Jawa
Ingreadient
Bumbu (Spice Paste)
- 2/3 cup seeded and coarsely chopped fresh red Kashmiri or other mild red chiles (from about 3 1/2 ounces chiles)
- ½ cup coarsely chopped shallots
- ¼ cup coarsely chopped garlic
- ¼ teaspoon kosher salt
- ¼ cup neutral oil (such as grapeseed oil), divided
- 1 teaspoon terasi (fermented shrimp paste, such as Shrimp & 6A Brand)
Nasi Goreng Jawa (Fried Rice)
- 2 tablespoons neutral oil (such as grapeseed oil)
- 2 large eggs, beaten
- 2 cups cooked and chilled long-grain white rice (such as jasmine), preferably day-old
- Kosher salt or lower-sodium soy sauce, to taste
- 1 large scallion, thinly diagonally sliced (about 1/3 cup)
Direction
Make the bumbu
Process chiles, shallots, garlic, and salt in a food processor or blender until very finely chopped, about 20 seconds, stopping to scrape down sides as needed. Heat 1 tablespoon oil in a medium skillet over medium. Add terasi to skillet, and cook, mashing terasi into oil, until toasted and pungent, about 40 seconds. Transfer mixture to a small bowl. Add remaining 3 tablespoons oil to skillet over medium. Add chile mixture; cook, stirring constantly, until slightly softened but still vibrant in color, 1 minute and 30 seconds to 2 minutes. Stir in toasted terasi mixture. Remove from heat; transfer mixture to a small bowl.
Make the nasi goreng Jawa
Heat oil in a wok or a large nonstick skillet over medium-high until shimmering. Pour in eggs, tilting wok to spread eggs evenly; cook, stirring gently and constantly, until eggs are set but still creamy looking, about 25 seconds. Add cooked rice, stirring to break up any clumps. Add 3 tablespoons bumbu; cook, stirring constantly, until rice is heated through and tinted the color of bumbu, about 2 minutes. Season with salt or soy sauce to taste. Remove from heat; stir in sliced scallion.
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