Nasi Goreng

Serves 4

40 minutes

Ingredients

Basmati rice 450g

Chicken breasts 2

Eggs 4

Kecap manis 3 tbsp

Fish sauce 2 tbsp

Limes 2

Shallots 4

Ginger small piece

Garlic 2 cloves

Tomato puree 2 tbsp

Red chillis 3

Palm sugar 1 tbsp

Peanuts 25g

Spring onions 3

Coriander 40g

Method

1. Cook the rice and set aside.

2. Make the paste by placing 1 tbsp kecap manis, 1 tbsp fish sauce, juice of 1 lime, 1/4 lime rind, 2 shallots, the chopped ginger and garlic, tomato puree, 2 chillis, pal sugar (dissolved in 1 tbsp of water) and peanuts into a food processor and blitz.

3. Heat some vegetable oil in a pan and add the chicken (chopped into strips) until well browned, then set aside.

4. Reduce the heat, add a little more oil and tip in the paste. Cook on low for 8 minutes, stirring so that it doesn't stick, then add the rice. Turn up the heat stir the paste through the rice for a few minutes.

5. Add another 2 tbsp of kecap manis, the rest of the fish sauce, the other half lime juice, the chicken and season. Cook for another 3 minutes.

6. Whilst the rice is cooking heat another 2 frying pans. On one fry the eggs sunny side up. On the other heat vegetable oil until very hot and then drop the other 2 shallots (chopped finely) in. Cook the onion until crispy and then leave to drain on a kitchen towel.

7. Serve the nasi goreng in 4 bowls and top with the final chopped chilli, spring onions, coriander, crispy shallots, fried egg and finally some slices of lime. Also some sriracha if you want!

8. Eat and enjoy!