Nasi Goreng Recipe

You Need:

250g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version (following the same cooking instructions)
100g peas (fresh or frozen)
1 small red onion - roughly chopped
1 bunch of spring onions - thinly sliced
½ cucumber - peeled and thinly sliced
1 lime
4 eggs (any size)
1 tbsp tomato puree
2 tbsp fish sauce or use soy sauce (any type) for a veg version
1 tbsp sugar
250g long grain or basmati rice or use 500g pre-cooked rice
Chilli sauce and prawn crackers to serve

Method:

If using dry rice: Cook the rice in a covered pan with 375ml water and ¼ tsp salt for 12 minutes or until all of the liquid is absorbed and the rice is cooked through. Leave covered to cool and absorb all the steam from the pan
Mix the chicken with the juice of ½ the lime, a pinch of the NASI GORENG BLEND and ½ tsp salt
Blend the red onion with the tomato puree, fish sauce, sugar, 50ml water, remaining NASI GORENG BLEND and 1 tbsp oil to a smooth paste (adding an extra splash of water if necessary)
Fry the chicken (including all of the marinade) in 2 tbsp oil in a large frying pan, stirring occasionally, for 10 minutes or until just cooked around the edges
Stir in the paste and stir-fry for 5 minutes or until all of the liquid has evaporated and the paste is beginning to brown and stick to the bottom of the pan
Add the cooled rice, peas and spring onions then stir-fry for a further 5 minutes or until the rice is fully coated in the paste and completely hot through
In a separate frying pan, fry the 4 eggs in 2 tbsp oil
Serve the rice topped with a fried egg, with the cucumber, remaining ½ lime cut into wedges, and chilli sauce and prawn crackers (if having) on the side