450g of long grain rice, from the day before (pssst, I use microwaveable cooked rice, even easier!)
2 chicken breasts
2 eggs
1 tablespoon of coconut oil (or neutral vegetable oil like sunflower)
1 big shallot
3 cloves of garlic
3 green onions
1 small red pepper, deseeded
2-3 teaspoon of shrimp paste (optional but essential to me to obtain the distinctive taste of the nasi goreng, it can be found in every Asian grocery shop)
1 carrot, cut in small cubes
1 handful of shredded cabbage + 1 handful of boc choy (I replaced all of that by a big handful of fresh spinach)
2 tablespoons of Kecap Manis (Balinese sweet soy sauce which can be replaced by traditional sweet soy sauce or teriyaki sauce)
2 tablespoons of Kecap Asin (traditional soy sauce)
3 tablespoons of ketchup
1 teaspoon of palm sugar (or brown sugar)
1 stalk of celery, chopped
Instructions
Beat the eggs and cook them until scrambled in a small saucepan. Set aside. Cut the chicken in cubes.
Add the different soy sauce, ketchup, palm sugar, celery, rice and fresh spinach. Mix and keep cooking for another 2-3 minutes or until the spinach is cooked.
Cut the heat and add the scrambled eggs, mix. Serve hot with some Balinese crackers or prawn crackers.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/09/nasi-goreng/