Finna recipe

Nasi Goreng with Krupuk Sayur

1 serving

What you need:
4 cups cold cooked jasmine rice (21 ounces; 600g)
2 tablespoons (30ml) neutral oil, such as canola or sunflower oil
2 tablespoons (30ml)
2 teaspoons (10ml) soy sauce
Salt
Ground white pepper

‍To Serve:
‍2 large fried eggs,
Finna Krupuk SayurSliced cucumbers (optional)
Sliced tomatoes (optional)

How to:
Heat oil in a large wok or skillet over high heat until shimmering. Add Finna Nasi Goreng Bumbu and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly. Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.