Dad’s Nasi Goreng
Servings: 2 people
Ingredients
For the Chicken marinade
- 1 chicken breast
- 4 cloves of garlic
- 1 thumb sized knob of ginger
- 50 ml of soy sauce
- 50 ml of sesame oil
- 20 ml of mirin
- 20 ml of vegetable oil
For the stir fry
- 2 bell peppers
- 1 carrot
- 4 spring onions
- 2 cloves of garlic minced
- 1 thumb sized knob of garlic grated
- 2 eggs
- Half a mugs worth of cooked leftover rice
- 30 ml of soy sauce
- 15 ml of sesame oil
- 2 tbsp of ketjap manis
Instructions
- Place all the marinade ingredients besides the chicken into a blender and blitz until smooth.
- Thinly slice your chicken breast and add your marinade. Leave overnight or for as long as you want.
- Preheat your wok on a high flame. Add some vegetable oil and add the chicken. Once its about two thirds cooked add two beaten eggs. Once everything is cooked, place the contents into a bowl and place the wok back on the heat.
- Add some more veg oil and add the peppers, carrots and spring onions. Season with salt and cook for a couple of minutes.
- Add the ginger and garlic and cook for a further minute.
- Add the rice with the soy sauce, sesame oil and ketjap manis and cook until all the grains of rice have separated.
- Taste and season. Now it’s time to plate. Lightly oil a bowl and pack the rice in tightly. Once full, place a plate on top and flip it. Remove the bowl and you should be left with a beautiful dome of stir fried rice.
- Garnish with some extra spring onions.
- Enjoy!