Nasi Goreng (fried rice)
|2 Tbsp||Vegetable oil|
|1||Vegetable stock cube, crumbled|
|200 g||Bacon lardons, or use small cubes of pork, chicken or prawns|
|1||Baby leek, or 2 spring onions, thinly sliced|
|600 g||Jasmine rice, cooked, cold|
|3||Eggs, beaten with the milk|
FOR THE BUMBU:
- Pound all bumbu ingredients to a smooth paste using a pestle and mortar. Gently cook the bumbu in one tablespoon of oil in a wok until fragrant, for about three minutes, then stir in the crumbled stock cube.
- Tip in the lardons or meat/prawns and stir-fry for about three minutes. Add the leek or spring onion. Gradually mix in the rice - separate the grains beforehand - and toss gently until everything is piping-hot.
- Turn out on to a warm serving dish. Heat the remaining oil in the wok, add the egg mixture and cook to make an omelette.
- Cut the omelette into strips and serve on top of the rice.