Nasi Goreng
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Ingredients
  1. 1.5 cups basmati rice, cooked in 3 cups water
  2. 2.5 Tbsp kecap manis
  3. 2 Tbsp dark soy sauce
  4. 2 Tbsp sweet chilli sauce
  5. 1/4 cup peanut oil
  6. 4 eggs, lightly beaten
  7. 1 brown onion thinly sliced
  8. 1 tsp sambal olek
  9. 3 cloves garlic, finely chopped
  10. 1 tsp shrimp paste
  11. 1 carrot, peeled & finely chopped
  12. 2 chicken breast fillets, finely sliced in small pieces
  13. 3 spring onions, thinly sliced
  14. 1/4 Chinese wombok cabbage
  15. Fried shallots to serve.
Method
  1. Cook the rice in rice cooker. Drain & fluff rice with a fork. Cool to room temperature.
  2. Combine kecap manis, dark soy and sweet chilli sauce in a jug. Set aside.
  3. Heat wok until hot. Add 1 tsp oil & swirl to coat.
  4. Add 1/4 of beaten egg mixture & swirl to form a thin omelette Cook for 30 seconds.
  5. Repeat 3 more times. When cool, roll up each omelette and thinly slice crossways.
  6. Heat remaining oil & add onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry 1 minute.
  7. Add chicken. Stir-fry 2 mins until sealed.
  8. Add rice, soy mixture, spring onions and cabbage.
  9. Stir-fry 3-4 mins. Toss in most of omelette. Serve on plates, top with omelette & fried shallots.
Notes
  1. Serves an army of hungry people!
Merridy Casson https://www.merridycasson.com/