Vegetable Nasi Goreng

shallot kosher salt lime zest lime juice lemongrass chile ginger garlic palm sugar oil coconut oil leek turmeric bok choy rice soy sauce rice vinegar white pepper green onion scallion

N/A

2–4 servings

Source

Ingredients

4 small shallots, thinly sliced

Kosher salt

Zest and juice of 1 makrut (Thai) lime or 1 regular lime

2 makrut (Thai) lime leaves, thinly sliced, or zest and juice of 1 regular lime

2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced

2 long red chiles (such as Holland or Fresno), finely chopped, seeds removed if you prefer less heat

1 1½" piece ginger, peeled, cut into matchsticks

1 garlic clove, thinly sliced

Palm sugar or brown sugar

Sunflower oil or other neutral oil (for drizzling)

3 Tbsp. virgin coconut oil or sunflower oil, divided

½ leek, white and pale green parts only, thinly sliced

2 small shallots, thinly sliced

1 long red chile (such as Holland or Fresno), thinly sliced, seeds removed if you prefer less heat

¼ tsp. ground turmeric

1 bok choy, coarsely chopped

3 cups cooled cooked jasmine or basmati rice

2 Tbsp. kecap manis (sweet soy sauce)

4 tsp. light soy sauce

1 tsp. tomato purée

½ tsp. unseasoned rice vinegar or white wine vinegar

Kosher salt, freshly ground white pepper

2 large eggs

Homemade or store-bought fried shallots (for serving)

1 scallion, thinly sliced on a diagonal

Kerupuk or prawn crackers (optional)

Method

Place shallots in a small bowl and sprinkle with a generous pinch of salt. Let sit at least 15 minutes. This will take the raw edge off them.

Mix makrut lime zest and juice, makrut lime leaves, lemongrass, chiles, ginger, and garlic in a small bowl to combine. Add shallots and add palm sugar to taste. Taste and season with more salt and/or lime juice if needed. Drizzle with oil; set aside.

Heat 2 Tbsp. oil in a large wok or skillet over medium. Add leek and shallots and cook, stirring, until just softened, about 5 minutes. Add chile and turmeric and cook, stirring, 2 minutes, then add bok choy and cook, stirring, 1 minute.

Add rice to pan and cook, breaking up any clumps with a wooden spoon and stirring to combine well, until rice is warmed through. Add kecap manis, soy sauce, tomato purée, and vinegar and stir well to combine, then stir in sambal matah. Remove fried rice from heat and season with salt and pepper.

Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into pan and cook until whites are partially cooked, 2–3 minutes. Tilt pan and spoon hot oil over egg whites until fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.

Divide fried rice between plates and top with fried shallots, scallion and a fried eggs. Serve with crackers if desired.