Nasi Goreng Kampung

Ingredients

• Rice

  400 g (cooked, chilled)

  $0.72

• Shallots

  3 small

  $0.35

• Garlic

  3 cloves

  $0.12

• Soy sauce

  2 tbsp

  $0.13

• Dark Brown Sugar

  1 tbsp

  $0.04

• Sambal Oelek

  1 tsp

  $0.07

• Cabbage

  2 cups shredded

  $0.24

• Eggs

  2 large

  $0.51

• Vegetable oil

  2 tbsp

  $0.09

• Cucumber

  1/2 medium

  $0.40

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Finely mince the shallots and garlic; thinly shred the cabbage and slice cucumber into rounds for garnish.

2. 2

   Mix the soy sauce, brown sugar, and sambal oelek in a small bowl until the sugar dissolves.

3. 3

   Heat one tablespoon of vegetable oil in a wok and fry the eggs individually sunny-side up until crisp around the edges; set aside.

4. 4

   Add remaining oil to the wok over high heat, sautéing the minced shallots and garlic for 1 to 2 minutes until fragrant and lightly golden.

5. 5

   Toss in the shredded cabbage and stir-fry briskly for 2 minutes until just tender.

6. 6

   Add the cold cooked rice to the wok, using the spatula to break apart clumps so every grain separates.

7. 7

   Pour the seasoning sauce over the rice and stir-fry vigorously for 3 to 4 minutes until evenly browned and fragrant.

8. 8

   Plate the hot rice, top each serving with a fried egg, and garnish with fresh cucumber slices.