Nasi goreng

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Onions

  Sweet, raw

  1 onion or 331g

• Carrots

  Raw

  2 medium or 122g

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Egg

  Whole, fresh eggs

  168g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Shrimp

  Crustaceans, mixed species, raw

  100g

• Ginger root

  Raw

  1 tsp or 2g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Tamarind nectar

  Canned

  1 tsp or 5g

• Shrimp

  Crustaceans, mixed species, raw

  200g

• White rice

  Long-grain, regular, cooked

  3 cup or 474g

• Chicken breast

  Broilers or fryers, meat only, raw

  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.