Nasi Goreng

Ingredients for 2 servings:

• 3 eggs
• 1 tsp soy sauce
• 225 g chicken, cooked
• 8 spring onions
• 3 m.-sized onion(s)
• 2 cloves garlic
• 1 root(s) ginger
• 1 red chili pepper(s)
• 50 g peanuts, salted
• 25 g coconut slices, dried or desiccated coconut
• 350 g rice (long grain rice), cooked cold
• 125 g prawn(s), cooked or fried
• 3 tbsp soy sauce, light
• 2 tbsp lemon juice
• 1 tsp, leveled brown cane sugar
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

The ingredients are listed from top to bottom and are added to the dish in the order they are used – important for the two different soy sauces. Beat the eggs and soy sauce until frothy, heat 1 tablespoon of oil in a pan, add the eggs and fry until firm, stirring frequently. Remove the eggs from the pan, cut into thin strips and set aside. Cut the chicken into strips. Clean and wash the spring onions, slice the white parts of the spring onions and cut the green parts into rings and set aside. Peel the onions and garlic, slice the onions and finely chop the garlic. Peel and finely chop the ginger. Halve the chili pepper, remove the seeds, wash and cut into strips. Roast the peanuts and the coconut slices or desiccated coconut in a wok without any fat, remove the oil and set aside. Heat the remaining oil in a wok, add the onions, garlic, ginger, and chili pepper, and fry for 5-10 minutes, stirring constantly, until the onions are golden brown. Stir in the cooked rice and fry for another 3 minutes. Add the chicken, shrimp, spring onions, soy sauce, lemon juice, and sugar, and fry, stirring constantly, until well mixed and heated through. Add the egg strips, mix, and season. Serve the mixture on a warmed platter, garnished with the peanuts and sliced ​​or shredded coconut, and serve immediately. Tip: You can also omit the nuts and/or shredded coconut if you don’t like them; it tastes delicious without them!