Recipe for Nasi Goreng with fried rice and eggs
2 cups (500 ml) rice
5 cups (1¼ litres) water
4 sachets Ina Paarman’s Concentrated Liquid Fish Stock*
OR 4t (20ml) Ina Paarman’s Chicken Stock Powder
4 T (60 ml) canola oil
4 onions, sliced
2 chicken breasts, cut into strips
4 cloves of garlic, chopped
2 T (30 ml) Ina Paarman’s Coriander Pesto
1 t (5 ml) grated ginger
1 to 2 red chillies, finely chopped
4 T (60 ml) soy sauce
200 g cooked prawns, peeled (optional)
6 eggs, fried in butter
Ina Paarman’s Cajun Spice
Cook the rice in the water with the stock for 15-20 minutes. Once cooked, allow the rice to cool.
Stir-fry the onions in the oil until beginning to brown. Add the chicken breast strips and continue cooking over a high heat until the chicken is just done, no more than 5 minutes.
Lower the heat and add the garlic, Coriander Pesto, ginger, and chillies. Sauté for one minute to develop the flavours. Add the soy sauce, cooked rice and the prawns. Warm through while stirring to prevent the rice from sticking. Top the dish with fried eggs, dusted with Cajun Spice.
Any other diced meat or fish can be used instead of the chicken and prawns. Vegetarians can replace the chicken with cubed butternut and the prawns with feta cheese.
* Ina Paarman’s Chicken Stock Concentrate can be used in place of the Fish Stock.
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Image and recipe by Ina Paarman