Nasi goreng

Whip up dinner in a flash with this tasty Nasi goreng.

• 400g (2 cups) SunRice White Long Grain Rice
• 1 tablespoon vegetable oil, or peanut oil
• 2 (about 275g) chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
• 1 175g pkt shortcut bacon (Primo brand), thinly sliced crossways
• 5 eschalots (French shallots), thinly sliced
• 2 garlic cloves, thinly sliced
• 1 carrot, finely diced
• 1 celery stick, trimmed, finely diced
• 200g small cooked peeled prawns
• 40g (3/4 cup) loosely packed finely shredded Chinese cabbage
• 80g bean sprouts
• 2 tablespoons bought fried shallots (Maesri brand)
• 2 tablespoons kecap manis
• 1 tablespoon soy sauce
• 4 eggs

Energy 3091kJ	Fat saturated 7.00g
Fat Total 23.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 85.00g	Dietary Fibre 3.00g
Protein 44.00g	Cholesterol 361.00mg
Sodium 1982.10mg

All nutrition values are per serve.

1. Step 1

   Cook rice in a large saucepan of salted boiling water following packet absorption instructions until tender. Drain. Spread over 2 baking trays, in a thin layer, and set aside for 2 hours to cool completely.

2. Step 2

   Heat a large wok over medium heat. Add half the oil and heat until just smoking. Add half the chicken and stir-fry, for 3 minutes or until brown and just cooked through. Transfer to a bowl and repeat with remaining chicken. Add the bacon to the wok and stir-fry for 2 minutes or until brown and crisp. Transfer to a bowl.

3. Step 3

   Add remaining oil to wok and heat until just smoking. Add the eschalots and garlic, and stir-fry for 2 minutes or until eschalots are soft. Add the carrot and celery, and stir-fry for 3 minutes or until carrot is tender. Add the prawns and stir-fry for 2 minutes or until heated through.

4. Step 4

   Return cooked chicken and bacon to the wok with cabbage, and stir-fry for 3 minutes or until cabbage wilts. Add cooled rice, bean sprouts, half the fried shallots, the kecap manis and soy sauce. Stir-fry for 2 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.

5. Step 5

   Heat a large non-stick frying pan over medium-high heat. Crack 2 eggs into the pan and cook, uncovered, for 2 minutes or until the white sets and the yolk is almost set (for a soft yolk) or until cooked to your liking. Transfer to a plate and repeat with remaining eggs.

6. Step 6

   Spoon nasi goreng into shallow serving bowls. Top each with a fried egg and sprinkle over remaining fried shallots. Serve immediately.

Note: Kecap manis is a thick, sweet sauce made from soya beans and is available from most supermarkets. The cooked rice for this dish needs to be cold before stir-frying otherwise its texture will change.