Chicken tenders or whatever chicken meat you prefer
Frozen shrimp (small)
240 g (2 rice bowls' worth)
Vinegar (preferably rice vinegar)
Kabosu citrus juice (or lemon juice)
Sakura shrimp (crushed)
Green chili pepper paste (optional)
1/4 teaspoon - to taste
Red chili pepper (optional)
1/2 - to taste
The optional ingredients can be substituted with other ingredients.
This dish costs 250 yen a plate for 2-3 people
Finely crush the sakura shrimp. Finely chop the chili pepper and Japanese leek (slice the chili pepper into rounds). Cut the chicken into small pieces to cook through quickly. Rinse the frozen shrimp in warm water and blot the excess moisture.
Combine the A ingredients.
Heat 1 tablespoon of olive oil in a frying pan and prepare a sunny side side up.
Add 1 tablespoon of olive oil to the pan. Stir-fry the leek and garlic, in that order.
Add the chicken and stir-fry until stir-fry.
Add the shrimp to Step 5 and stir-fry.
Add the A ingredients. When it comes to a boil, cook for 1 more minute.
Add the warm cooked rice.
Mix it well and it's done.
(Note:) You could also break the egg into small pieces with a spoon and combine with the rice.
Story Behind this Recipe
The Indonesian food that I had for lunch today wasn't nasi goreng, but it reminded me of it. This came out so much better than that dish that I had at an Indonesian restaurant ages ago!
Taste the spicy pepper before cooking it. If it's not spicy, then the dish won't be spicy. You can switch out the fish sauce for Indonesian seasonings, but since I don't have any, I used fish sauce.