GRANDPARENTS DAY MAGAZINE
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Food, Food, Food

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.
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  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES