Name: Nasi goreng
Total time: 40 min
Yield: Serves 4
Ingredients: 3 tbsp vegetable oil; 2 skinless chicken breasts cut into large pieces; 2 x 250g pouches ready-cooked basmati rice; 2 eggs beaten; 2 tbsp kecap manis (see notes below); 1 tbsp fish sauce; 2 limes 1 juiced, 1 wedged to serve; 2 shallots chopped; 1 lemongrass finely chopped; a thumb-sized piece ginger chopped; 2 cloves garlic chopped; 2 tsp shrimp paste (see notes below); 2 tsp tomato purée; 2-3 bird's-eye chillies depending on how hot you like it; 1 tbsp brown sugar; 25g salted roasted peanuts; 2 spring onions shredded; crispy fried shallots (see notes below); 4 eggs fried to your liking; ½ cucumber sliced; 1 large tomato sliced; sambal or sriracha hot sauce

3 tbsp vegetable oil
2 skinless chicken breasts
cut into large pieces
2 x 250g pouches ready-cooked basmati rice
2 eggs
beaten
2 tbsp kecap manis
(see notes below)
1 tbsp fish sauce
2 limes
1 juiced, 1 wedged to serve

NASI GORENG PASTE

2 shallots
chopped
1 lemongrass
finely chopped
a thumb-sized piece ginger
chopped
2 cloves garlic
chopped
2 tsp shrimp paste
(see notes below)
2 tsp tomato purée
2-3 bird's-eye chillies
depending on how hot you like it
1 tbsp brown sugar
25g salted roasted peanuts

TO SERVE

2 spring onions
shredded
crispy fried shallots
(see notes below)
4 eggs
fried to your liking
½ cucumber
sliced
1 large tomato
sliced
sambal or sriracha hot sauce

Method

step 1
To make the paste, put all the ingredients into a food processor with 1 tbsp of cold water and blend until smooth.
step 2
Heat 2 tbsp of the vegetable oil in a wok or frying pan until hot and fry the chicken pieces until well browned, then scoop out onto a plate and season. Once cool, shred into chunky pieces.
step 3
Reduce the heat to low, add the remaining tbsp of oil and tip in the paste. Cook gently for 10 minutes until fragrant. Tip in the rice, turn up the heat and cook for 3 minutes. Push the rice up the sides of the pan and pour the beaten egg into the middle. Once the egg has set, chop into pieces in the pan and mix through the rice.
step 4
Add the kecap manis, fish sauce, lime juice and shredded chicken, and a little seasoning, and cook for 2-3 minutes or until piping hot.
step 5
To serve, scatter over the spring onions and crispy shallots, and serve with a fried egg, sliced cucumber and tomato on the side, dressed with a little lime juice and good squeeze of sambal or hot sauce over the rice.