Nasi Goreng

Ingredients

• 200 g basmati rice
• Saline
• 100 g soy sprouts
• 150 g Carrots
• 150 g Chinese cabbage
• 3 chicken breast fillets
• 3 red chili peppers
• 100 g white onions
• 2 Garlic cloves
• 1 egg
• 4 tbsp coconut oil
• 1 tsp shrimp paste
• 3 tbsp sweet soy sauce
• 1 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp ketchup
• 200 g pre-cooked shrimp

Instructions

1. 1.

   Soak soy sprouts in a colander with boiling water and drain well.

2. 2.

   Peel carrots, wash Chinese cabbage.

3. 3.

   Wash rice under running water, bring to boil in slightly salted water about twice the volume, cover and simmer on low heat for ~25 minutes until tender.

4. 4.

   Wash chicken breast fillets, pat dry, slice into very thin strips. Add soy sauce, ketchup, and rice vinegar and marinate the meat.

5. 5.

   Remove meat from the marinade and sear in half of the oil over high heat, then set aside. Reserve the marinade.

6. 6.

   Halve chili peppers lengthwise, deseed, wash, and cut into fine strips. Peel and chop onions and garlic. Heat remaining oil and sauté this mixture.

7. 7.

   Add Chinese cabbage and carrots, stir-fry briefly.

8. 8.

   Add rice and reserved marinade, stir-fry briefly while tossing.

9. 9.

   Rinse shrimp in a colander with cold water, drain, and mix into the rice. Add meat again if desired, reheat everything well.

10. 10.

    Beat egg with a fork. Heat 1 tbsp oil in a pan over low heat. Pour beaten egg into the pan and cook for 3 minutes, turning once. Roll the omelette and cut into fine strips.

11. 11.

    Season to taste and fill bowls with the Nasi Goreng, pressing firmly.

12. 12.

    Repeat the egg omelette step if needed.

13. 13.

    Serve on pre-warmed plates garnished with egg strips, lemongrass, and mint.