Nasi Goreng Kampung with Chicken Thighs & Green Beans

Ingredients

• 3 cups cold cooked rice, clumps broken up
• 10 oz Chicken Thighs, diced
• 1 handful Green Beans, cut into short lengths
• 3 shallots and 3 cloves garlic, pounded or minced
• 2 red chilies, sliced
• 1 tsp shrimp paste (terasi), toasted, or 1 tbsp fish sauce
• 2 tbsp kecap manis (sweet soy)
• 3 tbsp oil
• 2 eggs
• Sliced cucumber and fried shallots, to serve

Method

1. Heat 2 tbsp oil in a wok over high until smoking. Stir-fry the shallot-garlic paste, chilies, and shrimp paste until the kitchen smells like a warung, about 1 minute.
2. Add the Chicken Thighs and Green Beans and stir-fry until the Chicken Thighs is cooked through (165°F for poultry; shrimp just pink), 3–4 minutes.
3. Add the rice and kecap manis and toss hard, pressing the rice against the hot metal so patches catch and caramelize, 3–4 minutes.
4. In a separate slick of oil, fry the eggs until the edges shatter and the yolks stay molten.
5. Plate the rice, crown each portion with an egg, and finish with cucumber and a landslide of fried shallots.