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Nasi Goreng

21st.Century.Chef's picture
  Long grain rice 12 Ounce (375 Grams)
  Eggs 2
  Vegetable oil 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 2 Clove (10 gm), roughly chopped
  Hot red chilies 1 , deseeded and roughly chopped
  Skinless chicken breast fillets 1 Pound, cut diagonally into thin strips (500 Grams)
  Peeled cooked prawns 8 Ounce (250 Grams)
  Soy sauce 2 Tablespoon (Or More To Taste)
  Spring onion 2 (For Garnish)
  Salt To Taste
  Pepper To Taste

1) In a large saucepan, rinse and place the rice with cold water. Add 1 teaspoon salt, allow to boil , stir and simmer on a low heat for 20 minutes until the rice is tender.
2) Drain, refresh under cold running water and drain thoroughly, then keep aside to cool.
3) In a bowl, beat the eggs, salt and pepper together.
4) In a small frying pan, heat 1 1/2 tablespoons of oil , pour over the eggs and cook until golden below and the top is firm.
5) Slide out, roll and allow to cool with seam side down.
6) In a wok or a deep frying pan, crush and saute the onion, garlic and chilli in rest of the oil for 1-2 minutes .
7) Add and stir-fry the chicken for 3-4 minutes, then stir in the prawns and soy sauce, stir-fry until the chicken is soft.
8) Stir in the cold rice and toss over a high heat until the rice is thoroughly heated. Sprinkle with the salt, pepper and little soy sauce to taste.

9) Spoon the rice into a serving dish, garnish with the omelette rings and spring onions.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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