Nasi goreng Omurice

INGREDIENTS: Nasi Goreng: - 2 cups day old rice - day old rice - 1-2 tbsp Sambal Terasi - 1 smoked duck breast, cubed - 6 garlic cloves, sliced - 5 shallots, sliced - 1/4 cup edamame (soy beans) - 1 pack shimeji mushrooms - 2 tbsp Kecap Manis - salt and pepper to taste Sambal topping sauce: - 1/4 cup dried chili - 5 Shallots - 6 cloves Garlic - 5 Tomatoes - 1 inch Belacan - 2 tbsp palm sugar - 1 tbsp tomato paste (for color, optional) - vegetable oil for frying Omelette: - 4 eggs Garnish: - Spring onions - Crispy fried onions INSTRUCTIONS: - Saute smoked duck until slightly crispy and fat is rendered. Add in your vegetables and cook through for around 3-4 mins. Add in your sambal and day old rice. Cook through until rice is soft again and season with kecap manis (sweet soy sauce). Set aside. - To make your sambal topping sauce, blend/process together ingredients listed under “sambal”. Fry in about 3 tbsp of oil on low heat for around 20-30mins. Season with palm sugar/salt to taste. Set aside. - To make the omellette I don’t really have any particular set of instructions since it’s mostly by feel. Although I can give a few tips: 1. I used a 20cm non stick shallow frying pan. You don’t want the edges of the pan to be too high so you can flip it easily. 2. Use high heat at first to form the curds in the egg. Vigorously stir eggs with chopsticks and move the pan back and forth. 3. When egg is about 50% done tilt the pan forward so all of the egg runs down to the edge of the pan. This will help build the shape and help the egg fold over itself. 4. Turn the heat down to low THEN you start folding the edges to make the omelette shape. 5. Tap handle while simultaneously flicking the pan gently upwards. If the egg wont fold by itself you can use a spatula to flip it. 6. Watch plenty of videos of japanese people making omurice ???? You’re bound to learn from the experts. - Plate rice using a football shaped mold, top with your egg, sambal, crispy onions, spring onions, serve and enjoy!❤️