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Home > Recipes > Nasi goreng

Nasi goreng
( SERVES 6 )

Karena & Kasey Bird

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Nasi goreng

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Ingredients

600 g Chicken breasts, sliced into thin strips
1 dash Oil, for frying
1 tsp Ground coriander
1 tsp Ground cumin
1 Onion, chopped
1 Spring onion, chopped
1 piece Ginger, thumb sized, peeled and chopped
1 clove Garlic, minced
1 Red chilli, chopped
12 Prawns, shells removed and deveined
1 tsp Fish sauce
3 Tbsp Kecap manis
3 Eggs, beaten
6 cups White rice, cooked

Directions

  1. Place the chicken strips in a bowl and coat with the coriander and cumin. Season well and set aside.
  2. In a large wok or wok-style pan heat some oil, add the onion and stir-fry for 2 minutes or until the onions are just turning translucent. Add the ginger, garlic and red chilli and stir-fry for a further 2 minutes.
  3. Add the chicken and cook in a high heat for 5 minutes until nearly cooked through. Add the prawns and cook for a further 3-4 minutes or until they are nearly cooked through, add the fish sauce and toss.
  4. Add the rice and toss the meat and vegetables through, followed by the kecap manis. Once all are combined, pour the egg over the rice and toss until cooked through.

More Indonesian recipes from Karena and Kasey

  • Pork in kecap manis
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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