Nasi Goreng

Step 1

Cook the jasmine rice. Bring the rice and about 2 cups of water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 18-20 minutes. Avoid opening the lid during this time to keep the steam in.

Step 2

Heat some coconut or vegetable oil in a wok or pan and stir fry the sambal or paste with the tomato paste for about 4-5 minutes. Keep stirring while cooking to avoid burning.

Step 3

Add the jasmine rice to the pan or wok. Mix well making sure there are no clumps and the rice is getting coated with the sambal. Stir for 2-3 more minutes.

Step 4

Add the Kecap Manis, soy sauce, white pepper, finely sliced spring onion, and finely sliced fresh chili. Keep stirring for 4-5 more minutes and take off the heat.