Nasi Goreng

Nasi Goreng literally means fried rice. Many families make up a nasi goreng with leftovers from a previous meal but we have used fresh chicken.The ingredients which differentiate nasi goreng from other fried rice dishes are sambal olek and ketjap manis. In Indonesia it is sometimes served topped with a fried egg and even more sambal olek. Cold rice (preferably day old rice which has been refrigerated) tends to fry better and does not clump together. Remember that ketjap manis is a dark soy to which molasses and spices are added so take care when adding to the rice.

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 Olek
• 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)