Kieran doesn’t eat rice, so when he is out for the evening, I like to make things that he won’t eat. I made this when my cousin stayed over at my house for a girly night and Kieran was out with his mates, so this must have been at least 4 months ago now. 

My next Nasi Goreng feels very far off in my future, so I’ll just have to look at pics of this one in the meantime and remember how delicious it was. 

This is traditionally served as a breakfast or early lunch meal in Indonesia, but also makes a great main course, which is how I served it. 

Olive Magazine

• 3 tbsp vegetable oil 3
• 2 skinless chicken breasts (cut into large pieces)
• 2 ready-cooked basmati rice 250g pouches
• 2 eggs (beaten)
• 2 tbsp kecap manis
• 1 tbsp fish sauce
• 2 limes (1 juiced, 1 wedged to serve)

NASI GORENG PASTE

• 2 shallots (chopped)
• 1 lemongrass (finely chopped)
• ginger a thumb-sized piece (chopped)
• 2 garlic cloves (chopped)
• 2 tsp shrimp paste ((see notes below))
• 2 tsp tomato purée
• 2 bird’s-eye chillies (depending on how hot you like it)
• 1 tbsp brown sugar
• 25 g salted roasted peanuts

TO SERVE:

• 2 spring onions (shredded)
• crispy fried shallots (see notes below)
• 4 eggs (fried to your liking)
• 1/2 cucumber (sliced)
• 1 tomato large (sliced)
• sambal or sriracha hot sauce

1. To make the paste, put all the ingredients into a food processor with 1 tbsp of cold water and blend until smooth.
2. Heat 2 tbsp of the vegetable oil in a wok or frying pan until hot and fry the chicken pieces until well browned, then scoop out onto a plate and season. Once cool, shred into chunky pieces.
3. Reduce the heat to low, add the remaining tbsp of oil and tip in the paste. Cook gently for 10 minutes until fragrant. Tip in the rice, turn up the heat and cook for 3 minutes. Push the rice up the sides of the pan and pour the beaten egg into the middle. Once the egg has set, chop into pieces in the pan and mix through the rice.
4. Add the kecap manis, fish sauce, lime juice and shredded chicken, and a little seasoning, and cook for 2-3 minutes or until piping hot.
5. To serve, scatter over the spring onions and crispy shallots, and serve with a fried egg, sliced cucumber and tomato on the side, dressed with a little lime juice and good squeeze of sambal or hot sauce over the rice.

Calories: 464, Total Carbohydrates: 49g, Total Fat: 16.9g, Dietary fiber: 2.1g, Protein: 28g, Saturated fat: 2.6g, Sodium: 2.1g, Sugar: 10g