Nasi Goreng with Indonesian Fried Rice
Nothing 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.
YOU WILL NEED
- 2 cups (500 ml) rice
- 5 cups (1¼ litres) water
- 4 x 25 g Ina Paarman’s Liquid Fish Stock or 4 t (20 ml) Ina Paarman's Chicken Stock Powder
- 4 T (60 ml) canola oil
- 4 onions, sliced
- 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
- 2 skinless chicken breasts, cut into strips
- 4 cloves of garlic, chopped
- 2 T (30 ml) Ina Paarman's Coriander Pesto
- 1 t (5 ml) fresh ginger, grated
- 1 to 2 red chillies, finely chopped
- 4 T (60 ml) soy sauce
- 200 g 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, leave the lid on and allow the rice to cool.
Stir-fry the onion, pre-seasoned with Green Onion Seasoning, 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, chillies and prawns. Sauté for one minute to develop the flavours. Add the soy sauce and cooked rice. Warm through while stirring to prevent the rice from sticking. Top the dish with fried eggs, dusted with Cajun Spice.
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.