Indonesian Rice Dish (Nasi Goreng)

Ingredients

• 250 g long grain rice
• Salt
• 2 onions
• 2 Garlic cloves
• 2 red chili peppers
• 300 g chicken breast fillet
• 300 g jumbo shrimp (peeled and deveined)
• 3 eggs
• 5 tbsp Soy sauce
• pepper (ground)
• 4 tbsp soybean oil
• coriander leaves (for garnish)
• red chili peppers (for garnish)

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water. Peel and finely chop the onions and garlic. Clean the chilies, cut them lengthwise, remove seeds, and slice into thin rings.

2. 2.

   Wash the chicken, pat dry, and cut into narrow strips. Rinse the shrimp under cold running water and drain well. Beat the eggs with 3 tbsp soy sauce and pepper.

3. 3.

   Heat a wok with a little oil. Fry three or four thin omelets from the egg mixture in succession, remove them, and slice into strips.

4. 4.

   Then heat the remaining oil in the wok. Add onions, garlic, and chili rings; sauté until fragrant. Add the chicken and stir-fry quickly, then add shrimp and cook together. Stir in the rice and fry, turning frequently, for about 5 minutes until golden yellow.

5. 5.

   Season with the remaining soy sauce and pepper, fold in the omelet strips, and serve in small bowls garnished with coriander and chili peppers.