Recipe Library: 
ina's choice
nasi goreng with indonesian fried rice
Serves 6Nothing looks more impressive than a large platter of Nasi Goreng topped with golden fried eggs. It can be a very economical dish, depending what you add to it: Make it more luxurious by adding prawns, keep it vegetarian, or use leftover meat, fish or poultry. Use a wok or very large frying pan for easy cooking.
2 cups (500 ml) rice
5 cups (1¼ litres) water
4 sachets Ina Paarman's Concentrated Liquid Fish Stock (Coming Soon!)*
OR 4t (20ml) Ina Paarman's Chicken Stock Powder
4 T (60 ml) canola oil
4 onions, sliced
2 chicken breasts, cut into strips
4 cloves of garlic, chopped
2 T (30 ml) Ina Paarman's Coriander Pesto
1 t (5 ml) grated ginger
1 to 2 red chillies, finely chopped
4 T (60 ml) soy sauce
200 g cooked prawns, peeled (optional)
6 eggs, fried in butter
Ina Paarman's Cajun Spice
Cook the rice in the water with the stock for 15-20 minutes. Once cooked, allow the rice to cool.
Stir-fry the onions in the oil until beginning to brown. Add the chicken breast strips and continue cooking over a high heat until the chicken is just done, no more than 5 minutes.
Lower the heat and add the garlic, Coriander Pesto, ginger, and chillies. Sauté for one minute to develop the flavours. Add the soy sauce, cooked rice and the prawns. Warm through while stirring to prevent the rice from sticking. Top the dish with fried eggs, dusted with Cajun Spice.
NOTE:
Any other diced meat or fish can be used instead of the chicken and prawns. Vegetarians can replace the chicken with cubed butternut and the prawns with feta cheese.
* Chicken Stock Powder can be used as a substitute in the meantime, until the Fish Stock is available.
