This dish is a lot of fun to make, and the prep is simple.
For the spice mix, we used the “bamboe” brand that we found locally here in Fiji.
This version of nasi goreng does not include sambal, the super-hot chili paste (for that version, click here). The heat comes from red chili peppers as garnish.
1.5 cups red cargo rice (any type of rice will do)
4 chicken thighs, deboned and chopped
10 medium/large shrimp
1/3 bag of peas
1 nasi goreng spice packet
1/3 pack of shrimp chips
parsley or cilantro
chili peppers, diced
Cook the rice with a 2:1 ratio of water to rice in a rice cooker or on stove top.
Saute the chicken in a large pan. When the chicken is almost cooked, add the shrimp and finish cooking.
Stir the cooked rice, peas and nasi goreng spice packet into the pan with the chicken and shrimp.
For the shrimp chips, heat up a shallow pool of canola oil in a small or medium pot. You’ll know the oil is hot enough if you drop in a shrimp chip and it puffs up instantly. Cook the chips individually.
Serve the rice with garnishes and shrimp chips.