Nasi Goreng – Indonesian Stir-fired rice

This Indonesian inspired dish makes a great midweek supper, and is perfect with either fresh chicken, or leftovers from your Sunday roast. There are many variations on this dish, here is our version which healthy, fresh and zesty with a hint of spice.

Serves 2

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Ingredients

2 Dorset Meat Company chicken breasts (400g) or equivalent weight of cooked leftover chicken
300g rice
3tbsp olive or rapeseed oil
2 large eggs
150g large uncooked prawns
100g chopped onion
1 clove of garlic, peeled and grated or finely chopped
2 tbsp dark soy sauce
1 tsp fish sauce
2tbsp Ketjap Manis (Indonesian sweet soy sauce)
1 medium hot chilli, finely sliced
4 spring onions, finely sliced
50g salted peanuts, chopped
A small handful of fresh coriander, finely chopped
Juice of 1 lime

Method

Prepare and cook your rice, in boiling water. Cook until al dente, rinse with boiling water, and spread out on a tray to cool.
Fry the chopped chicken until cooked, then add the onion and cook till soft, then add the prawns, and cook until pink.
Add the Ketjap Manis, Soy, and fish sauce, stir, then add the rice. Coat well, and fry until warm and slightly crisp, turning regularly so it doesn’t stick. Stir through the chilli, to taste.
Cook your eggs, either as individual fried eggs, or as a thin omelette, cut in to slices.
Serve the Nasi Goreng in bowls, topped with the spring onions, peanuts, coriander, egg, and a squeeze of lime.

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