Nasi Goreng is a delicious fried rice and a popular choice in Malaysian and Indonesian cuisine.
Put the pan over a high heat with half the oil in it. Put the rice in the rice cooker with 3 cups of water and put the lid on. Microwave on high for 18 minutes.
Cut the chicken thighs into strips, about 8 pieces each. Place the chicken in the pan.
Peel the garlic and peel and quarter the onion. Place in the mini food processor and blitz until finely chopped. Add to the chicken in the pan and stir for a minute or until starting to soften. Add shrimp paste and stir through, cooking for a further minute. When the chicken is cooked through, turn off heat.
In a bowl, combine the soy sauce and the brown sugar. Slice the Lebanese cucumber finely on the diagonal. Slice the tomato. Peel the shallots and slice. Slice the long red chilli.
Heat the frypan over a medium-high heat and add the remaining oil. Fry the eggs sunny side up.
Turn the pan back on and pour in half the soy sauce mixture and the chilli sauce. When the rice is cooked, tip it into the pan and stir to mix thoroughly.
Divide the rice among 4 plates and top with equal amounts of crispy shallots, , chilli and peanuts. Place the egg on the top of each plate and put the cucumber and tomato beside the rice. Serve with remaining sweetened soy sauce.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is featured in the recipe booklet, Kids in the Kitchen, which Julie Goodwin created in partnership with Westinghouse. Download the PDF booklet for more amazing recipes!
Trending This Week