NASI GORENG

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Nasi Goreng image

This recipe was brought back from Singapore when my parents were there in the 1950's. i have tried other versions both commercial and at home, and still rate this the best.

Provided by Pete Flannery 2

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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)
olive oil or other flavoured oil
2 eggs, omelette (optional)
sliced cucumber (optional)
tomatoes (optional)

Steps:

  • 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.
  • Crumble the stock cube into the water, stir to dissolve it and add to the rice.
  • Bring to a vigorous boil.
  • 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.
  • Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
  • 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.
  • Add coriander, meat and salt, fry for about five minutes turning regularly.
  • Add the onion mixture and mix well together over the heat until all are cooked.
  • Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
  • Make an omelette and break it into the mixture before serving.
  • Serve with a side dish of tomatoes and cucumber.
  • Soy sauce adds to the flavour when served.

Nutrition Facts : Calories 482.8, Fat 12.4, SaturatedFat 3.4, Cholesterol 69.8, Sodium 370.9, Carbohydrate 62.3, Fiber 4.2, Sugar 4.3, Protein 29.4

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