Chicken nasi goreng

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 150 g sliced chicken breast
• 3 cups cold cooked rice
• 2 1/2 tbsp oil
• 3 tbsp kecap manis, divided
• 2 garlic cloves and 1 small onion
• 1 tsp chopped chilli
• 2 tsp shrimp paste, optional
• 4 eggs
• 1 spring onion, tomato and cucumber to serve

Step-by-step method

1. Separate the cold rice and prepare all ingredients.
2. Heat some oil; fry garlic, chilli and onion for 1 minute.
3. Add chicken and 1 tbsp kecap manis; cook until browned and cooked through.
4. Add rice, remaining kecap manis and shrimp paste; stir-fry for about 2 minutes until piping hot.
5. Fry eggs in remaining oil and serve over rice with spring onion, tomato and cucumber.