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Indonesian-style rice
Indonesian-style rice
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Lighter version of Indonesian nasi goreng with braised ingredients for lower fat content while still packed with flavor.
Ingredients:
  • 2 eggs, lightly whisked
  • 9.20 gm peanut oil
  • 1 large brown onion, finely chopped
  • 2 large garlic cloves, chopped
  • 40.00 gm water
  • 24.40 gm fish sauce
  • 2 single chicken breast fillets, trimmed of fat, diced
  • 300g small peeled green prawns (like royal reds), deveined
  • 1 tsp ground turmeric
  • 1/2 medium (about 400g) Chinese cabbage (wong nga bok), leaves washed, dried, shredded
  • 150g (1 cup) frozen green peas, thawed
  • 1000.00 gm cooked white long-grain rice, cooled
  • 60mls (1/4 cup) kecap manis (Indonesian sweet soy sauce)
  • 21.00 gm soy sauce
  • 125.00 ml chopped fresh coriander
Instructions:
  • In a large non-stick frying pan over medium heat, cook the whisked eggs for 3 minutes until they form a thin omelette. Roll it up tightly, let it cool for 10 minutes, then thinly slice.
  • Heat oil in a large wok or non-stick frying pan over low heat. Cook onion and garlic, stirring occasionally, for 5 minutes.
  • Pour in the water and fish sauce, ensuring all ingredients are well-combined. Turn up the heat to high and add the chicken and prawns, continuously stirring. Cook for 5-7 minutes until the chicken is cooked through. Discard any extra liquid in the pan.
  • Mix in the vibrant turmeric, ensuring it's well incorporated. Introduce the cabbage and peas to the mix. Stir-fry over high heat for 2-3 minutes, or until the cabbage reaches a delightful wilted state.
  • Toss in the omelette strips, rice, kecap manis, soy sauce, and half of the coriander. Heat through for 3 minutes. Serve immediately and sprinkle with the remaining coriander.

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