Nasi Goreng

Ingredients: Serves 4

• 500g Chicken breast, finely chopped
• 1.5 tablespoons oil
• 1 large onion, chopped
• Diced vegetables of choice (a similar quantity to the rice)
• 500g cold cooked rice (preferably basmati or long-grain)

Sauce:

• 4 tablespoons soy sauce – you can replace this with a good splash or fish sauce, extra olive oil and a good pinch of salt.
• 2 tablespoons brown sugar
• 1.5 tablespoon rice or white wine vinegar
• ½ tablespoon Sriracha (increase to 1 for more spice)
• 1 clove garlic, crushed
• ¼ teaspoon ground white pepper
• 1/2 tablespoon toasted sesame oil, or olive oil

To Serve (Optional):

• 4 tbsp chopped green onions
• 4 fried eggs
• 4 chopped tomatoes
• 1/2 an English cucumber, sliced
• Crispy Onions
• Lime segment
• Chopped coriander
• Nuts or seeds

Method:

1. Heat the oil in a wok or pan until hot.
2. Add the chicken and fry until golden brown. Then add the chopped onion and diced vegetables and fry for five minutes.
3. Add the sauce ingredients – you can mix together in a pan to incorporate the sugar – you don’t want to burn to the pan.  
4. Add the rice to the vegetables and mix well. Pour the sauce over and quickly mix..
5. Fry a further four minutes, stirring approximately every 30 seconds.
6. Take off the heat and serve with chopped green onion sprinkled over, and optionally, one fried egg per serving along with wedges of tomato and sliced cucumber