Nasi Goreng

Ingredients

Basmati Rice 50 gm

Shrimp Paste 10 gm

Sambal Sauce 2 tsp

Fish Sauce 1 tsp

Oyster Sauce 1 tsp

Chilli Paste 1 tsp

Prawn 40 gm

Egg 1

Cucumber 10 gm

Tomato 10 gm

Prawn Crackers 12 gm

Chicken Satay 40 gm

Preparation

Heat a tablespoon of oil on low-heat in a wok. Add the shrimp paste and cook until it is brown and fragrant. Add prawn, sambal sauce, fish sauce, oyster sauce. Add the chili paste followed by the rice. Turn up the heat. Stir fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok. Add two tablespoons of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy. Heat the remaining tablespoon of cooking oil in another pan and fry the eggs sunny side up. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with chicken satay, fried eggs, prawn crackers.

(Courtesy: Chef Swatantra Gautam, Executive Chef, Azaya Beach Resort, Goa)