From Tilda Kitchen
- 31 - 60 Minutes
Nasi goreng, meaning “rice fried,” is an Indonesian classic and can be eaten morning, noon, and night! Our version is made with Kicap Manis, a sweet and thick soy sauce that is boldly full of flavor.
Tildalicious Tip: If you cannot get kicap manis, then replace with a mix of 2 tbsp soy sauce and 1 tbsp soft brown sugar.
2 Servings of Tilda Pure Rice
3 eggs, beaten
3 tbs kicap manis
1 tbs fish sauce
Juice of 1 lime
4 tbs vegetable oil
1 red chili, finely chopped
2 garlic cloves, peeled and crushed
¾inch knob of ginger, peeled and finely chopped
9oz raw large shrimp
2 chicken breasts, cooked and shredded
¾ cup green beans, cut in half
4 spring onions
Soy sauce to serve
- Cook the rice in a large pot of boiling water until just tender.
- While the rice is cooking, over a medium heat, add one tablespoon of oil to a large non-stick frying pan or wok. When hot, add the beaten eggs and swirl the pan until you create a thin omelet. Set aside to cool, then cut into thin strips.
- In a bowl, combine the kicap manis, fish sauce, and lime. Then set aside.
- When the rice is almost ready, heat half the oil in a large wok or frying pan over a medium heat. When the pan is hot, add the chili and garlic and fry for 30 seconds or until the garlic is just golden.
- Add the ginger, shrimp, and shredded chicken breast, then stir-fry for a further minute.
- Add the green beans and spring onions and cook until the shrimp turn pink and are cooked through.
- Add the rice to the pan and stir to combine.
- Pour over the soy sauce mixture, add the sliced omelet, and stir fry until all the ingredients are coated and piping hot. Sprinkle with the remaining spring onions and chopped cilantro.