Tags:
Rice | Pasta | Noodles Frypan

You will need:

  • 5 cups white long-grain rice, cooked and cooled
  • 2 ½ Tbsp kecap manis (sweet soy sauce)
  • 1 Tbsp dark soy sauce
  • 1 Tbsp sweet chilli sauce
  • ¼ cup peanut oil
  • 4 eggs, lightly beaten
  • 1 brown onion, thinly sliced
  • 1 tsp sambal olek
  • 3 garlic cloves, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 chicken breast, thinly sliced
  • 300g green prawns, peeled, deveined, tail left on
  • 3 green onions, thinly sliced
  • ¼ small Chinese cabbage, finely shredded

TO SERVE

  • ⅓ cup fried shallots
  • Thinly sliced red chilli

 

Let's make it:

Step 1:

Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.

Step 2:

Heat the Sunbeam DiamondForce™ Frypan on MEDIUM heat. Add half the oil and swirl to coat. Add half of the beaten egg to the pan and swirl to form a thin omelet. Cook for 30 seconds or until egg sets. Roll into a log and remove from the pan and slide onto a board. Repeat with remaining egg. Slice the omelette into 2cm thick pieces and set to one side.

Step 3:

Heat remaining oil in the frypan. Add onion, sambal olek, garlic and carrot. Cook for 2 minutes stirring continually. Add chicken and cook a further 2 minutes or until chicken is sealed. Add prawns and cook for 2 minutes or until prawns turn pink. Reduce heat to MIN/MED.

Step 4:

Add rice, soy mixture, green onions and cabbage. Cook for 3 to 4 minutes, stirring continually or until rice is heated through. Toss through half the sliced omelette.

Step 5:

Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.

Cook's Tip:

Serve with Fried shallots and thinly sliced red chilli.