|500 g g||chicken chicken|
|cooked and cut into chunks|
|250 g g||prawns prawn|
|6 tbsp tbsp||soy sauce soy sauce|
|2 tbsp tbsp||demerara sugar demerara sugar|
|6||spring onions spring onion|
|5 cm cm||ginger ginger|
|peeled and finely chopped|
|2||Red chillies Red chilli|
|100 g g||salted peanuts salted peanut|
|50 g g||grated coconut grated coconut|
|700 g g||rice rice|
|6 tbsp tbsp||lemon juice lemon juice|
|vegetable oil vegetable oil|
Inspired by the Indonesian rice dish, this nasi goreng recipe is a great way of using up leftovers after a roast.
- Beat the eggs together with 2 tablespoons of soy sauce. Heat a good dash of oil in a small frying pan and pour in the eggs, cooking until firm. Tip the cooked egg out onto a plate and slice it into thin strips, setting aside until required.
- Wash the spring onions and slice into rings, and chop the onion into thin slices. Cut the chillis in half, remove the seeds and cut into strips.
- Place a wok over a medium-high heat and toast the peanuts and garlic in the dry pan. Remove and set aside until ready to serve.
- Add a dash of oil to the wok and fry the onions, garlic, ginger and chilli for 5-10 minutes. Stir in the cooked rice and cook for a further 5 minutes, until cooked through, then add the chicken, prawns and spring onions along with the sugar, lemon juice and remaining soy sauce. Stir the contents of the pan constantly to ensure the flavours are evenly mixed through.
- Add the egg strips to the pan and season with black pepper. Divide between bowls and garnish with the peanuts and grated coconut. Serve immediately.