Hyderabad x Indonesia
Hyderabadi mirchi nasi goreng
Kecap manis fried rice with a mirchi ka salan sambal. Papad stands in for crackers and nobody objects.
40 minTime
36 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original715kcalsame
36 gproteinsame
5 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Blister the long chillies in 1 tsp oil on high heat for 3 minutes. Grind with the peanuts, sesame, 2 shallots, tamarind pulp, jaggery and a pinch of salt to a coarse sambal.
- 2Fry the sliced onion in 3 tbsp oil on medium heat for 10 minutes until deep gold. Lift out and drain.
- 3Pound the remaining shallots, garlic, the hot chilli and shrimp paste. Fry in the onion oil on medium heat for 2 minutes.
- 4Turn the heat to high, add the chicken and stir fry 5 minutes until no pink remains.
- 5Add the rice, kecap manis, soy and garam masala. Toss on high heat for 4 minutes, pressing the rice against the pan.
- 6Fry the eggs in the remaining oil on high heat for 2 minutes, spooning hot oil over the yolks.
- 7Fold the mint and half the fried onions into the rice and taste for salt.
Serve it like this
Pack the rice into a bowl and turn it out as a dome. Crown with the egg, scatter fried onions, tuck the papad upright behind it and spoon sambal beside the cucumber and tomato.
