Nasi goreng

Nasi goreng

Fried rice

By
From
Cooking from the Heart
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 brown onion, finely diced
2 garlic cloves, crushed
1 red chilli, sliced
1 chicken breast, steamed and shredded
1 carrot, finely diced
1/2 capsicum, finely diced
2 cups rice, steamed
2 teaspoons tamari
2 tablespoons sweet soy sauce
1 tablespoons sweet chilli sauce
2 eggs, beaten

Method

  1. Heat the oil in a wok over high heat and stir-fry the onion, garlic and chilli for 1–2 minutes. Add the chicken and stir-fry for 1 minute.
  2. Add the vegetables and stir-fry for 2 minutes, or until the vegetables have softened. Stir in the rice until it is heated through, then add the tamari, soy sauce and sweet chilli sauce and stir.
  3. Pour the beaten eggs into a small non-stick frying pan over low heat. When the eggs have set, tip the omelette onto a chopping board and slice it into thin strips.
  4. Garnish the rice with the egg strips and serve.
Tags:
Jewish
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