Nasi Goreng

Fried Rice

Ingredients

• Long grain rice

• 2 1/2 tbs kecap manis

• 1 tbs soy sauce

• 1 tbs sweet chilli sauce

• 1 tsp sambal olek

• 1/4 cup oil (peanut or sunflower)

• 4 eggs lightly beaten

• 3 garlic cloves

• 1 brown onion

• 3 green onions

• 1 carrot

• 1/4 small cabbage

• 1/4 fried shallots

• 1 chicken fillet

Cooking instructions

1. Cook rice using absorption method. Drain. Transfer to baking tray. Fluff with fork. Cool to room temperature. Cover and refridgerate for 2 hours.

2. Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.

3. Heat wok over high heat until hot. Add 1 tsp oil and swirl to coat. Add 1/4 of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg in 3 batches to make 4 omelettes. Roll up omelettes and thinly slice crossways.

4. Heat remaining 2 tbs oil in wok over high heat. Add brown onion, sambal olek, garlic and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-firy for 1-2 mins or until sealed. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3-4 mins or until rice is heated through. Toss through the sliced omelette.