Serves 4
Ingredients
- 4 tablespoons vegetable oil
- 2 chicken breast, skinless and boneless cut into small chunks
- 3 large cloves garlic, crushed
- 1cm ginger, peeled and crushed
- 1 red birds-eye chilli, finely chopped
- 7 spring onions, thinly sliced
- 150g spring greens, shredded
- 2x 250g packets of pre-cooked, microwave long grain rice
- ½ tablespoon tomato ketchup
- ½ tablespoon tomato puree
- 1 tablespoon kicap manis (Indonesian sweet soy sauce, available in most supermarkets)
- 1 tablespoon light soy sauce
- 4 large eggs
- 2 tablespoons coriander, chopped
- Sea salt
Method
Heat 1 tablespoon of oil in a large wok over a medium heat. Add the chicken pieces and stir-fry for 3-4 minutes until they are nicely golden and cooked through. Remove with a slotted spoon and set aside.
Add 2 more tablespoons of oil to the wok. Add the chilli, and spring onions and stir-fry for 30 seconds before adding the ginger and garlic. Again stir-fry for 30 seconds until aromatic, being careful to not let them burn.
Throw in the spring greens and cook for 2 minutes until they start to wilt.
Add the rice, tomato puree, ketchup, kicap manis, soy sauce and 3 tablespoons of water. Stir-fry for 3-4 minutes, making sure to break up any clumps of rice and to coat everything well in the sauce.
Add the chicken back to the wok and cook for a minute until the chicken is warmed through.
In a separate frying pan add the final tablespoon of oil and fry the eggs and season.
Spoon the fried rice into bowls, top with a fried egg and shower over the coriander.
Substitutes for chicken
Prawns are a classic ingredient in nasi goreng but if you prefer a vegetarian version try substituting chunky cubes of aubergine.
The recipe was taken from In Minutes by Clodagh Mckenna
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