10 ml 2 tsp sunflower oil. 4 sm Chicken breasts. 2 lg Onions peeled and chopped. 3 Cloves garlic, crushed. 125 ml Quarter tsp chili powder. 125 ml Quarter tsp laos (optional) 10 ml 2 tsp ground cumin. 5 ml 1 tsp ground coriander. 30 ml 2 tbsp soy sauce. 15 ml 1 tbsp tomato ketchup. 275 g 10 oz long grain brown rice Cooked Heat the oil in a large non-stick pan and cook the chicken breasts for about 15 to 20 minutes. Remove the chicken and allow to cool. Add the onions to the pan and cook for 15 minutes until well browned. Add the garlic and cook for a further 1 minute. Stir in the spices and cook for 2 minutes. Cut the chicken breasts into small pieces and add to the pan with the soy sauce tomato ketchup and brown rice. Cover and cook for 20 minutes stirring frequently. Add 15 to 30 ml, 1 to 2 tbsp water if necessary.
For this third instalment of Fried Rice Fridays we're headed to Indonesia. Nasi goreng literally just means 'fried rice' in Bahasa and the key to this dish is the aromatic rempah made from eschallots, garlic, chilli and shrimp paste. It can be as simple as rice fried with the rempah and topped with a fried egg, or you can add other ingredients to it like I have here, with chicken, prawns and green beans.
Full recipe: More recipes on my Instagram:
How To Make Nasi Goreng At Home | Indonesian Fried Rice | Chef Varun Inamdar | Get Curried
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