South East Asian favourite recipe for Chicken Nasi Goreng, with hints of soy sauce, garlic and chilli
2 eggs (from your pantry)
1 cup basmati rice
4 courgettes – cut off ends and dice (1cm)
2 carrots – peel and dice (1cm)
2 breasts free range chicken – dice (1cm)
1 tsp fish sauce
1 fresh chilli – deseed and slice finely
10g fresh coriander – chop coarsely
2 cloves garlic – crush, peel and chop finely
20g fresh ginger – peel and grate finely
1 onion – peel and chop finely
4 tbsp soy sauce
1 tbsp sugar (from your pantry)
vegetable oil (from your pantry)
salt & black pepper (from your pantry)
Boil a kettle of water for the rice.
Place a saucepan of lightly salted boiling water over high heat. Add the rice and (once boiling again) reduce the heat to medium and cook for 15 minutes. Drain in a colander.
Beat the eggs in a mug – one at a time. Place a frying pan over high heat and add a little oil to coat the pan. When the oil is hot, add one beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets, then slide onto a plate. Repeat with the rest of the eggs. Roll up each omelette and slice crossways into thin ribbons.
Prepare all ingredients as indicated above. Once the rice is cooked, place a large frying pan or wok over high heat. Add a few glugs of oil along with the onion, garlic, ginger, chilli, chicken, carrots and sugar.
Sauté for about 5 minutes stirring often. Now add the courgettes and cooked rice and cook for another 3 minutes, stirring often. Finally, stir in the soy sauce and fish sauce. Turn the heat off.
Serve in a bowl topped with egg ribbons and fresh coriander.