Nasi goreng
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Serves : 4 › Preparation: 20 mins › Cook: 10 mins
INGREDIENTS 1 brown onion, chopped 1 rasher bacon, fat trimmed and chopped 1 clove of garlic, chopped finely Chilli to taste (fresh or dried) 1 cup of frozen peas 1 cup Basmati rice. Place into boiling water for 10 mins with a little salt, and a dash of Sesame oil to stop sticking. Allow 2 hours for the rice to dry out a little. 1 tbspn Peanut oil Cooked chicken and or prawns cut into bite sized pieces 1 tbspn Ketjap Manis (Indonesian soy sauce) 1 Egg, beaten with a little milk and Thai mixed herbs, cooked in real butter as a thin crepe and cut into small pieces. Sliced Spring onions, mainly for decoration and a little extra taste. |
METHOD
Fry onion and bacon seperately in peanut oil until just cooked, bring together with chilli, garlic and mix. Add cooked rice, lightly fry and turn through. Stir in Ketjap Manis until you get a nice even overall colour. Add peas, chicken/prawns, egg pieces, spring onion, stir through until peas are just cooked. Allow to rest, covered for 10 minutes.
Fry onion and bacon seperately in peanut oil until just cooked, bring together with chilli, garlic and mix. Add cooked rice, lightly fry and turn through. Stir in Ketjap Manis until you get a nice even overall colour. Add peas, chicken/prawns, egg pieces, spring onion, stir through until peas are just cooked. Allow to rest, covered for 10 minutes.
