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Nasi goreng
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Prep Time:
25 minutes
25 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
35 minutes
35 minutes
Create a quick and tasty Indonesian fried rice for dinner.
Ingredients:
- 200g chicken breast fillets
- 100g rindless shortcut bacon
- 40.00 ml kecap manis
- 20.80 gm tomato sauce
- 36.40 gm peanut oil
- 2 eggs, lightly beaten
- 1 small red capsicum, deseeded, cut into 1cm dice
- 1 medium carrot, finely diced
- 75g pea
- 3 shallots, sliced diagonally
- 800.00 gm cooked jasmine rice (you will need 800.00 gm uncooked rice)
Instructions:
- Dice the chicken and bacon into 2cm pieces. Mix the kecap manis and tomato sauce in a small bowl and set it aside for later use.
- Preheat a wok over high heat until smoking. Add 2 teaspoons of oil, swirl to coat the wok. Pour in the eggs, swirl to create a thin omelette. Cook for 1 minute. Transfer to a cutting board, roll up the omelette, and thinly slice.
- In a hot wok, sizzle chicken in 1 tablespoon oil for 2 minutes until nearly cooked. Plate and set aside.
- In the wok, combine the remaining 2 teaspoons of oil, bacon, capsicum, and carrot. Stir-fry for 2 minutes. Then add peas and green onions and stir-fry for 1 more minute.
- Combine cooked rice, chicken, sauces, and half of the omelette in the pan. Stir-fry for 2 minutes or until the rice is heated through. Transfer the delicious mixture to serving bowls, top with the remaining egg, and serve.