Nasi Goreng

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 pint basmati rice
• 1 1/2 pints boiling water
• salt
• 3 onions, chopped small
• 2 cloves garlic, crushed
• 1 chicken stock cube
• 4 dried chilies, chopped (roughly one per person)
• 3 -4 chicken breasts, diced
• 1/2 tablespoon coriander seed
• prawns or shrimp (according to how much you like them)
• butter or olive oil or other flavoured oil
• 2 eggs, omelette (optional)
• sliced cucumber (optional)
• tomato (optional)

Recipe

• 1 heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
• 2 crumble the stock cube into the water, stir to dissolve it and add to the rice.
• 3 bring to a vigorous boil.
• 4 stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
• 5 fry the onion, garlic and chillies until onions are softened and transparent, put aside.
• 6 using a wok (ideally), heat a generous quantity of oil until it’s just beginning to smoke, swirl around the wok so the sides are coated.
• 7 add coriander, meat and salt, fry for about five minutes turning regularly.
• 8 add the onion mixture and mix well together over the heat until all are cooked.
• 9 reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
• 10 make an omelette and break it into the mixture before serving.
• 11 serve with a side dish of tomatoes and cucumber.
• 12 soy sauce adds to the flavour when served.