How to Cook Nasi Goreng
2 cups long-grain rice, rinsed
1 1/2 tablespoons peanut oil
2 eggs, lightly beaten
4 spring onions, finely sliced
2 clove garlic, crushed
2 small red chillies, deseeded and finely chopped
300g chicken thigh fillets, diced
1 carrot, finely sliced or grated
2 cups shredded bok choy
100g prawns, peeled and cooked
2-3 tablespoons kecap manis (Indonesian sweet soy sauce)
1 tablespoon say sauce
sambal of choice to serve
spring onions, fried to serve
- Cook rice in boiling salted water for 10-12 minutes or until cooked. Drain and rinse.
- Heat 2 teaspoons Oi ， in a wok. Add egg and swirl to coat the wok to form an omelette. Turn omelette and cook the other side. Remove and cut into thin strips.
- Heat remaining oil in wok. Add spring onions, garlic and chilli and cook for 1-2 minutes. Add chicken and stir-fry for 3 minutes. Add carrot, bok choy, prawns, kecap manis and soy sauce and stirfry until bok choy wilts.
- Add rice to mixture and stirfry until heated through 、 Serve rice with strips of omelette, fried spring onions and the sambal of your choice.