Ingredients
400g cold cooked rice (200g raw cooked in 250ml water)
1 medium onion finely diced
1 chicken breast (finely sliced)
2 tbsp Cooks Ketjap Manis (to taste)
1 tbsp Cooks Sambal Oelek
1/2 tsp salt
pepper to taste
100g beans (chopped into small rounds)
2 spring onions (chopped)
1 egg (cook into a flat omelette and cut into strips)
2-3 tbsp vegetable oil
2 tbsp water
1 tbsp crispy fried onions (optional)
Garnish (optional)
sliced red chillies in soya sauce
Cooking Method
Step 1
Heat the oil in a wok and fry onions until they are soft.
Step 2
Drain and spread onions out on absorbent paper.
Step 3
Fry the diced onions in the hot oil and when they are soft add the sliced chicken.
Step 4
When the chicken is cooked add the cold rice.
Step 5
Next add the sambal oelek and ketjap manis.
Step 6
Stir well for about 3- 4 minutes and season with salt and pepper.
Step 7
Add the beans and continue frying, adding a little water into the wok if the rice gets too dry.
Step 8
Lastly add the chopped spring onions to the nasi goreng.
Step 9
Ensure rice is thoroughly heated throughout and served piping hot.
Step 10
Spoon into a large platter and garnish with omelette strips and crispy onions
