Nasi goreng with prawns
Ingredients (serves 6)
• Olive oil spray
• 4 eggs, lightly whisked
• 1 brown onion, finely chopped
• 2 carrot, peeled, finely chopped
• 2 - 3 tsp sambal oelek
• 4 (500g approx.)single chicken breast fillet, thinly sliced
• 250g prawns canned
• (2 1/2 cups) uncooked long-grain rice
• 1/2 small wombok (Chinese cabbage), hard core removed, finely shredded
• 200g grape tomatoes, halved
• 1 tbs salt-reduced soy sauce
• 1 Lebanese cucumber, halved, thinly sliced
1. Heat frypan to high. Add uncooked rice with enough oil to slightly wet. Cook until reasonably brown, stir whilst cooking. Turn down
heat add boiling water about a cup to begin with. As water is used up add more. Keep going until cooked and slightly exploding. Add 1 tsp salt and 2 tsp of chicken stock powder.
2. At same time heat a frypan over medium heat, add oil and cook
sliced chicken in batches. Put each batch into a bowl. When finished cook onions and carrots.
3. Transfer cooked onions and carrots and chicken to cooked rice. Turn down heat a little. Add sambal oelek, peeled prawns, tomatoes, soy
sauce cucumber and wombok. Stir every so often.
4. To other frypan add some oil and put in egg mixture. When cooked
cut up and put half into rice mixture., Reserve half for plate.
5. Add the rice, wombok and tomato to the wok and stir-fry for 2
minutes. Add the soy sauce and stir-fry for 1-2 minutes. Add half the omelette. Toss to combine. Divide among serving bowls. Top with cucumber and remaining omelette to serve.
I found a magazine version of this recipe, about 5 years old Family Circle.
80ml peanut oil
5 spring onions, thinly sliced
2 cloves garlic, crushed
1 chicken breast, thinly sliced
2 cups shredded cabbage
1-2 tablespoons sambal olek
1 teaspoon paprika
1 tablespoon soy sauce
3 eggs, lightly beaten
4 cups cold cooked long grain rice
garnishes optional: sliced chillies, coriander sprigs, crispy fried shallts, sliced cucumber, lime wedges, peanuts, chopped tomatoes.