Nasi Goreng (fried rice). Photo / Supplied
2 tbsp vegetable oil
1 small stock cube, crumbled
200g bacon lardons (or small cubes of pork, chicken or prawns)
1 baby leek or 2 spring onions, thinly sliced
600g cold, cooked jasmine rice
3 eggs, beaten with 2 tbsp milk
FOR THE BUMBU:
4 shallots, finely chopped
2 garlic cloves, finely chopped
2 tbsp sambal ulek
(see recipe this page) or 2 lomboks (large red chillies), seeded and finely chopped
1 heaped tsp trassi bakar (roasted dried shrimp paste), crumbled
Pound all bumbu ingredients to a smooth paste using a pestle and mortar.
Gently cook the bumbu in one tablespoon of oil in a wok until fragrant, for about three minutes, then stir in the crumbled stock cube.
Tip in the lardons or meat/prawns and stir-fry for about three minutes. Add the leek or spring onion.
Gradually mix in the rice - separate the grains beforehand - and toss gently until everything is piping-hot. Turn out on to a warm serving dish.
Heat the remaining oil in the wok, add the egg mixture and cook to make an omelette. Cut the omelette into strips and serve on top of the rice.
