Nasi Goreng (Indonesian Fried Rice)

Cooking Time
30
Portions
4

Ingredients

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  • g eggs, beaten
  •   tbsp Country Range Vegetable Oil
  • g onion, finely chopped
  • g leek, chopped
  • g fresh green chilli, finely chopped
  •   tsp Country Range Minced Garlic
  •   tsp Indonesian spice blend
  • g chicken breast, sliced
  • g raw king prawns
  •   tbsp ketjap manis or soy sauce
  • g Country Range Long Grain Rice, cooked
  • g spring onion, chopped (for garnish)
  • g small fresh red chilli, finely chopped Indonesian spice blend
  •   tbsp Country Range Ground Coriander
  •   tbsp Country Range Whole Cumin
  •   tsp Country Range Ground Cinnamon
  •   tsp Country Range Ground Cloves
  •   tsp Country Range Crushed Chillies
  •   tsp Country Range Ground Cardamom

  • 1

    Step 1

    For the Indonesian spice blend, grind all the spices together using a pestle and mortar and set aside.
  • 2

    Step 2

    Using the eggs, make an omelette. Allow to cool then cut into thin strips and set aside.
  • 3

    Step 3

    Heat the oil in a wok and add the onion, leek, fresh green chilli and garlic. Cook until the onion is soft then add 2 tsp Indonesian spice blend and cook for a further 2 minutes.
  • 4

    Step 4

    Add the chicken to the onion mixture and cook thoroughly.
  • 5

    Step 5

    Once the chicken is cooked, add the prawns and cook for 5-6 minutes.
  • 6

    Step 6

    Add the cooked rice, the ketjap manis or soy sauce and half of the omelette strips and stir well.
  • 7

    Step 7

    Cook for a further 5 minutes or until the rice is thoroughly heated through.
  • 8

    Step 8

    Place on a large plate and serve garnished with the remaining omelette strips, spring onion and finely chopped red chilli.

Ingredients

  • 2 g eggs, beaten
  • 2 tbsp Country Range Vegetable Oil
  • 1 g onion, finely chopped
  • 1 g leek, chopped
  • 1 g fresh green chilli, finely chopped
  • 1 tsp Country Range Minced Garlic
  • 2 tsp Indonesian spice blend
  • 250 g chicken breast, sliced
  • 200 g raw king prawns
  • 3 tbsp ketjap manis or soy sauce
  • 250 g Country Range Long Grain Rice, cooked
  • 1 g spring onion, chopped (for garnish)
  • 1 g small fresh red chilli, finely chopped Indonesian spice blend
  • 1 tbsp Country Range Ground Coriander
  • 1 tbsp Country Range Whole Cumin
  • 1 tsp Country Range Ground Cinnamon
  • 0.25 tsp Country Range Ground Cloves
  • 0.5 tsp Country Range Crushed Chillies
  • 1 tsp Country Range Ground Cardamom