Nasi Goreng With Chicken & Prawns

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Who's got time for multiple dishes on a busy night? This Nasi Goreng recipe has chicken, prawns, crisp fresh vegetables, a tasty sauce and a delicious fried egg.... no need anything else!

Ingredients

1½ cup uncooked jasmine rice

2 cup water

¼ cup peanut oil

4 eggs

250 g small green prawns, peeled

250 g chicken thigh fillets, finely chopped

1 tbsp belachan

4 cloves garlic, crushed

1 small brown onion, finely chopped

1 tsp ground white pepper

2 tsps sambal oelek

2 tbsps kecap manis

1 tbsp fish sauce

½ cup thinly sliced spring onions

1 carrot, julienned

1 Japanese cucumber, julienned

Fried shallots, to garnish

Directions

1Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 mins or until rice is just tender. Alternately cook in a rice cooker according to manufacturer's directions. Spread mixture onto a flat oven tray and stand until cool.

2Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Remove and set aside.

3Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through. Remove and set aside. Add remaining oil and stir-fry belachan, garlic and onion for 2 mins or until paste is fragrant.

4Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.

5Serve topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots.