Nasi Goreng With Chicken & Prawns

Ingredients

• 1 1/2 cups jasmine rice uncooked
• 2 cup water
• 1/4 cup peanut oil
• 250 g green prawns peeled
• 1 tbsp sambal belachan
• 1 brown onion finely chopped
• 2 tsps sambal oelek
• 2 tbsp fish sauce
• 1 carrot julienned
• Fried shallots to garnish
• 4 eggs
• 250 g chicken thigh fillets finely chopped
• 4 cloves garlic crushed
• 1 tsp ground white pepper
• 2 tbsps kecap manis (sweet soy sauce)
• 1/2 cup spring onions thinly sliced
• 1 Japanese cucumber julienned

Steps

1. Place rice and water in a large saucepan.
2. Bring to boil, cover and then simmer for 20 mins or until rice is just tender.
3. Alternately cook in a rice cooker according to manufacturer’s directions.
4. Spread mixture onto a flat oven tray and stand until cool.
5. Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok.
6. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Remove and set aside.
7. Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through. Remove and set aside.
8. Add remaining oil and stir-fry belachan, garlic and onion for 2 mins or until paste is fragrant.
9. Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.
10. Serve topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots.