Nasi goreng

Ingredients

Vegetable oil blend, 2 teaspoon(s)
Onion, any type, 1 medium, cubed
Carrot, 2 medium carrot(s), sliced
Green beans, 2 cup(s) chopped
Belacan (shrimp paste), 1 g, 3 tbsp
Cooking salt, 1 g, 3 tbsp
Dried shrimps, 1 g, 3 tbsp
Ginger, fresh, 1 g, 3 tbsp
Red chilli, 1 g, 3 tbsp
Shallots, peeled, 1 shallot(s), 3 tbsp
Tamarind paste, 1 g, 3 tbsp
Chicken breast, lean, raw, 200 g
Prawns, raw, any type, 200 g
Table salt, 1 pinch(s)
White rice, cooked, 3 cup(s)
Eggs, raw, 4 42g egg(s)
Cucumber, 1 cucumber(s), sliced

Cooking instructions

Heat 1 tsp oil in a non-stick wok and cook the onion until brown.

Add in chopped carrots and sliced beans and stir-fry for 1-2 minutes.

Stir in sambal belachan and cook for another 1 minute before adding in chicken. When chicken is almost cooked, add in prawns and stir-fry for 2 minutes. Note that prawns cook quickly so be careful not to overcook them.

Spinkle with a pinch of salt and then add the cooked rice. Stir thoroughly and mix well with the vegetables.

Place rice on serving plates.

Heat another tsp of oil in the non-stick pan and fry the eggs.

Place an egg on top of the fried rice and garnish plate with cucumber and tomato slices.

 

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