Description
Nasi goreng is a Southeast Asian fried rice dish, the perfect recipe for yesterday’s leftover rice.
Ingredients
Units
Scale
- 400g Basmati rice
- 2 tbs Rice bran oil
- 4 Eggs, lightly beaten
- 600g Chicken thigh fillets, cut in 1 cm pieces
- 1 Large red chilli, finely chopped
- 2 Cloves of garlic, crushed
- 6 Spring onions, cut in 3 cm lengths, keeping white and greens separate
- 1 Carrot, finely diced
- 2 tbs Kecap manis
- 2 tbs Soy sauce
- 1 Lime, cut in wedges
- Iceberg lettuce, finely shredded
- Lebanese cucumber, finely sliced
Instructions
- If not using cold day old rice. Cook the rice according to packet directions, then spread thinly onto a plate and refrigerate until cold.
- Heat 2 teaspoons of oil in the wok over a high heat. Pour in the eggs, gently tilting wok around in circular motion to spread egg in a thin layer. Cook for 1 minute or until set. Transfer omelette to a plate, roll up then cut into 1cm wide slices. Set aside.
- Heat a tabelspoon of oil in the wok over a high heat. Add the chicken to the wok and stir fry for 2 minutes or until cooked through. Transfer to a plate.
- Heat remaining oil in the wok. Add chilli, garlic, white spring onions and carrot. Stir fry for 1 minute. Add the cooked chicken, cold rice, kecap manis, soy sauce and green onions. Stir fry for 3 minutes or until rice is heated through and kecap manis starts to caramelise.
- Divide rice between serving bowls, toped with omelette, lettuce and cucumber. Serve immediately with squeeze of lime juice.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Chicken
- Cuisine: Asian