Name Nasi goreng


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* 200 g (7 oz) long grain rice
* 4 shallots, cut into very fine rings (or use 2 small onions, peeled and sliced)
* approximately 250 ml (8 fl oz) vegetable oil

* 1 egg
* salt
* 1/4 tsp caster sugar
* 1/2 tsp water

* 1 chicken breast, cut into small strips
* 1 clove garlic, crushed
* a pinch of mild chilli powder
* 100 g (4 oz) cooked prawns
* 4 spring onions, sliced
* 2 tbsp soy sauce
* 1 tbsp fresh chopped parsley

1. Cook the rice according to the packet instructions and leave to cool. Heat 2.5 cm (1 in) of oil in a small frying pan. To test if it is hot enough, drop a piece of shallot into the oil and if it sizzles and bubbles the oil is ready. Saute the fine rings of shallot in two batches until golden brown (1 to 2 minutes) and drain these on kitchen paper.
2. To make the omelette, beat together the egg, salt, caster sugar and water. Heat 1 teaspoon of vegetable oil in a frying pan. Pour in the egg and swirl to thinly cover the base of the pan. Cook for about 1 minute until set, then turn over and cook for 30 seconds on the other side. Remove from the pan and cut into strips.
3. Heat 2 tablespoons of vegetable oil in a wok or frying pan and stir-fry the chicken and garlic for 3 to 4 minutes. Stir in the chilli powder, prawns and spring onions and stir-fry for about 2 minutes.Add the rice and stir in the soy sauce and chopped parsley and stir-fry for 4 to 5 minutes. Finally, stir in the strips of egg and golden shallots.

Serves: 6 portions

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