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Indonesia, Asia · Nasi Goreng

Crispy Nasi Goreng Rice Bites

Nasi goreng pressed into a slab, cut into squares and pan-fried until crackly, topped with sambal mayo and jammy egg: a bite-size café snack.

ServingsServes 2
Total cooking time34 min
Chilling the rice slab+ 1 h
DifficultyMedium

Method

  1. Grind the shallots, garlic, chili and shrimp paste finely in a mortar or blender. Beat the binding eggs, and line a square container with cling film or baking paper.

    Add in this stepShallots 2Garlic cloves 2Red chili 1Shrimp paste (terasi, optional) ½ tspEggs (for binding) 1

  2. Heat the oil in a 24 cm pan and fry the spice paste over medium heat for , until the sharp smell turns nutty.

    Add in this stepCooking oil (for stir-frying) 1½ tbsp

    medium heat

  3. Add the rice, kecap manis and salt and stir-fry over medium-high heat for . When the grains are evenly browned and dry and fluffy, turn off the heat and let it cool for 5 minutes.

    Add in this stepCold cooked jasmine rice (from the day before) 300 gKecap manis (sweet soy sauce) 1½ tbspSalt 1 pinch

    medium-high heat

  4. Mix the beaten egg and cornstarch evenly into the warm rice. Tip it into a 15 cm square container and press down hard with the back of a spoon to a flat layer 1.5–2 cm thick. Cover and chill in the fridge for 1 hour. Pressing firmly is what stops the squares falling apart in the pan.

    Add in this stepCornstarch 2 tbsp

  5. While it chills, bring water to the boil in a 16 cm saucepan, gently lower in the topping eggs with a ladle and boil over high heat for , then plunge them straight into cold water. The whites will be set and the yolks soft and jammy. Peel and cut into quarters.

    Add in this stepEggs (for jammy topping) 2

    high heat

  6. Cut the chilled slab into 4 cm squares. Heat the frying oil in a 26 cm non-stick pan and fry over medium heat, up to 16 squares at a time in 1 batch(es), in total. Give each side 4 minutes and flip once it is deep golden and feels firm when lifted. Drain briefly on kitchen paper.

    Add in this stepCooking oil (for pan-frying) 3 tbsp

    medium heat

  7. Mix the mayonnaise, sambal and lime juice into sambal mayo. Pipe a little onto each crispy bite, top with a piece of jammy egg and sliced spring onion, and serve straight away.

    Add in this stepMayonnaise 3 tbspSambal oelek (chili paste) 1 tspLime ¼Spring onions 1

Cook's tip

Wet your knife and cut with one firm press for clean edges. Do not keep nudging the squares while they fry or they will crumble; leave each side alone until properly crisp. In an air fryer, brush with oil and cook at 200°C for 15 minutes, turning once.

Cooking it at camp

Make the rice slab at home and carry it in its container in the cooler; at camp just cut and fry on a griddle. Boil the jammy eggs in advance too. Pack the sambal mayo in a zip bag and snip a corner to pipe it.