Makes:
4 people
Cook Time:
40
Fragrant and tasty, this one dish version of Nasi Goreng is quick and easy.
Ideal for all the family, but if you like a bit of a kick, add some chilli.
Recipe provided by NZ Eggs
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Ingredients
2 tbsp vegetable oil
500 grams chicken thigh fillet
cut into 4cm pieces
1 onion
halved lengthways, thinly sliced
2 garlic cloves
crushed
2 tbsp kecap manis
(sweet soy sauce)
1 tbsp salt-reduced soy sauce
1 tbsp sweet chilli sauce
1 tsp sambal oelek
2 cups long-grain rice
4 cups (1L) chicken stock
12 medium green prawns
peeled, deveined
4 size 7 eggs
Equipment
- 1 large frying pan
- 1 roasting dish
- 1 foil
Instructions
- Preheat oven to 180°C.
- Heat oil in a large frying pan over a medium heat. Add chicken and cook for 10 minutes or until well browned.
- Add onion and garlic and cook for 3 minutes or until softened. Add kecap manis, soy, chilli sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil.
- Remove from heat. Transfer to a roasting dish and cover with foil and bake for 20 minutes.
- Remove from the oven and add the prawns to the rice mixture. Make 4 indentations into the rice and break an egg into each indent. Recover with foil and bake for a further 10 minutes or until the egg whites are just cooked.
- Stand, covered, for 10 minutes. Top with onion, cucumber, tomatoes, peanuts and coriander and serve.
Notes
If you like a kick of heat, add 1-2 finely chopped small red chillies.You can substitute the prawns for any other protein or leave out altogether.
