- Prep Time:
- 5 min
- Cook Time:
- 15 min
- 1 tbsp ( 15 mL ) canola oil
- ¼ cup ( 60 mL ) satay sauce
- 1 1/2 tbsp ( 25 mL ) sambal
- 4 eggs
- 2 cups ( 500 mL ) prepared leftover rice
- 1 cup ( 250 mL ) sliced green onion (1 bunch)
- ¼ cup ( 60 mL ) crispy shallots
Heat oil in a wok or pan over high heat. Add satay sauce and sambal. Stir for about 10 seconds.
Add two of the eggs and stir fry.
Add rice and fry until evenly incorporated. Set aside and keep warm while frying remaining eggs, sunny side up.
Divide rice onto two plates and top with fried eggs. Garnish with green onions and crispy shallots.
- The satay sauce gives the dish a strong peanut taste.
- To make your Nasi Goreng sauce to replace the satay sauce and sambal: 2 cups (500 mL) canola oil, 25 shallots, medium sized, 2 cups (500 mL) peeled ginger, 2 cups (500 mL) galangal, 8 1/2 cups (about 2 L) chopped lemongrass (approx. 12 stalks), 1 1/2 cups (375 mL) garlic, 2 to 4 Thai chili peppers, 1/3 cup + 1 tbsp (95 mL) black pepper, 2 tsp (10 mL) ground nutmeg, 2 tbsp (30 mL) toasted sesame seeds, 2 tbsp (30 mL) ground turmeric, 1 1/4 cups (310 mL) shrimp paste, toasted, 2 1/2 cups (625 mL) palm sugar, 1 cup (250 mL) tomato paste, 6 cups (1.4 L) Yamasa Soy Sauce, 1 1/4 cups (310 mL) lime juice, 1 cup (250 mL) fish sauce. See directions below:
- Put canola oil in a large pot on medium-high heat.
- In a food processor, blend shallots, ginger, galangal, lemongrass, garlic, and Thai chili and add mixture to the pot.
- Sauté until mixture has softened and coloured, then add remaining ingredients.
- Simmer on low heat for approximately 1 hour, then blend smooth while hot.
- The nasi goreng sauce can keep in the fridge for up to 1 month.