On a Friday night I have extra time in the afternoon to make a dinner that is a little bit more elaborant or special. This Friday for Friday night fakeaway I decided to try my hand at Nasi Goreng. I love Chinese dishes and this was one I have wanted to re-create at home for a while.
The rice based dish combines three meats – chicken, bacon and prawns with spices and vegetables topped with a perfect sunny side up egg. It is absolutely delicious and makes plenty for leftovers.
I did use a store bought Nasi Goreng paste as I wanted to get an authentic flavour. The paste was too spicy for the kids to eat the dish, so to serve this for a family either, remove a portion before adding the paste or go with an alternative sauce mix of kecap manis and soy sauce – you won’t get the same flavour but it will be child friendly.
I used my newly gifted Breville Smart Rice Box that cooked the rice perfectly and without any mess. I normally cook my rice on the stove and battle boil overs and stuck on rice. This made cooking rice a breeze. I’ll write more about this in another post.
2 Cups White Long Grain Rice
2 Cups Water
1 Large Chicken breasts, slice thinly
200gm D’Orsogna Streaky Bacon, diced
300gm Frozen Cooked and Peeled prawns, defrost
6 Spring Onion Eschalots, sliced thinly
1 Carrot, peeled and fine diced
1/2 Small Sugar Loaf Cabbage, shredded
2 Tbs Minced Garlic
Store bought fried shallots
Egg, to serve
Bean or Pea Shoots/Sprouts, to serve
LET’S PUT IT ALL TOGETHER
- Cook the rice, either in a rice cooker or by stove top absorption method.
- Place a large fry pan over a high heat. Add the bacon and cook until crispy. Remove the bacon from the pan. Keep the bacon the bacon fat in the pan.
- Add the sliced chicken and cook until browned. Remove from the pan.
- Add the garlic, eschalots and carrot and cook until they soften.
- Add the prawns and cook for a further 2 minutes or until heated through.
- Return the chicken and bacon to the pan followed by the cabbage (reserve some cabbage to serve. and cook until the cabbage wilts.
- Pour in the nasi goreng paste and cook stirring until the aromas are released.
- Transfer everything in the frypan to the cooked rice (or a large bowl) and mix to coat the rice.
- Cook the eggs just before serving.
Serve in a bowl with cabbage, pea shoots, fried shallots and the cooked egg.
Great for leftovers: store leftovers in the fridge in an airtight container for up to 3 days.
Freezer friendly: place into freezer safe containers and freeze for up to 3 months. Defrost in the fridge overnight before reheating in the microwave.
This is a sponsored post for D’Orsogna. Find more recipes like this one visit the D’Orsogna Website and D’Orsogna Facebook Page.
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