IN MALAYSIA and Indonesia, nasi goreng is a staple. It's a popular breakfast dish, usually made from leftover steamed rice from the evening meal the night before.
- 2 cups white long grain rice
- ½ tsp salt
- 200g free-range chicken tenderloins
- 2 tbs nasi goreng paste
- 3 tbs peanut oil
- 200g green king prawns, shelled and deveined
- 1cm thick slice of leg ham, diced
- 1 carrot, peeled and diced
- 4 green onions, sliced
- 1 ½ cups bean shoots
- 2 large free-range eggs, beaten
- 1 tbs soy sauce
- 1 tbs kecap manis
- fresh coriander
The day before you need it, place the rice and salt in a large saucepan and pour in enough cold water to cover the rice by 1cm.
Cover the pan and bring water to the boil; immediately reduce heat to lowest setting and steam rice for 12 minutes without taking the lid off.
Spread cooked rice on a foil-covered baking sheet and refrigerate, uncovered, overnight. Meanwhile, slice the chicken into bite-sized pieces and marinate in the nasi goreng paste overnight.
Heat the oil in a wok over medium heat. Place the chicken in the wok and cook for two minutes, stirring constantly.
Add the prawns, ham and carrot; cook a further two minutes. Increase the heat and add the rice, breaking up any clumps as you go.
Cook over high heat for 3-4 minutes, keeping the rice moving constantly to prevent burning. Add green onions and bean shoots, cook for one minute more.
Remove from heat. Cook the eggs into an omelette in a small non-stick frypan and cut into strips.
Stir soy and kecap manis through the rice and garnish with the egg strips and coriander leaves. Serves 4.
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