Nasi goreng
One of the best ways to use up leftover rice, there are lots of variations of nasi goreng but this is our favourite
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
spray oil
2 garlic cloves, minced
1 bundle of asparagus, woody ends removed, and chopped into thirds
1 shallot, finely chopped
2 chicken breasts, chopped
3 tbsp soy sauce
1 tsp garlic granules
salt
pepperÂ
320g cooked rice
2 tbsp mirin
To garnish:
2 fried eggs
1 scallion, sliced
sesame seeds
Method
Spray a frying pan or wok with some oil and heat. Add in the garlic, asparagus and shallot and fry off, then add the chicken, 1 tablespoon of soy sauce, garlic granules and salt and pepper and cook until the chicken is browned.
Next add in the cooked rice.
Mix the mirin with 2 tablespoons of soy sauce in a cup and add into the rice and chicken, stirring well until the rice is completely coated. Get your fried eggs cooking so they’re ready for the garnish.
Pop half of the mix into a little bowl, and tip it out onto a plate, to give you a nice little ‘sandcastle’ of rice.
Top with a fried egg and sprinkle over the scallion slices and sesame seeds. Repeat with the remaining mix.
This recipe is from Gina and Karol Daly's The Daly Dish Rides Again, published by Gill Books.
