Nasi goreng

Ingredients

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tsp or 9g

• Sweet onion

  raw

  1 onion or 331g

• Carrots

  raw

  2 medium or 122g

• Green beans

  raw

  2 cup, pieces or 200g

• Salt

  table

  ¹⁄₁₆ dash or 0.03g

• Egg

  whole

  168g

• Cucumber

  raw, peeled

  1 medium or 201g

• Shrimp

  raw

  100g

• Ginger root

  raw

  1 tsp or 2g

• Chili pepper

  sun-dried

  1 pepper or 0.5g

• Shallots

  raw

  1 shallot (medium) or 43g

• Tamarind nectar

  canned

  1 tsp or 5g

• Shrimp

  raw

  200g

• White rice

  long-grain, regular, cooked

  3 cup or 474g

• Chicken breast

  raw, skinless

  200g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Heat 1 tsp oil in a non-stick wok and cook the onion until brown.
3. Add in chopped carrots and sliced beans and stir-fry for 1-2 minutes.
4. Stir in the shrimp paste, dried shrimp, ginger, chilli, shallot and tamarind paste and cook for another 1 minute before adding in chicken. When chicken is almost cooked, add in prawns and stir-fry for 2 minutes. Note that prawns cook quickly so be careful not to overcook them.
5. Spinkle with a pinch of salt and then add the cooked rice. Stir thoroughly and mix well with the vegetables.
6. Place rice on serving plates.
7. Heat another tsp of oil in the non-stick pan and fry the eggs.
8. Place an egg on top of the fried rice and garnish plate with cucumber and tomato slices.