Now this is not a traditional nasi goreng, but the literal translation is "fried rice" so who can say what a traditional recipe is! Anyways, that's not what I'm about. Here is my super summery fresh fried rice. It is super easy to swap out the chicken for other meats, tofu or just more vegetables. It's just a great starting point!
Ingredients
2tbsp vegetable oil
4 eggs
1 onion, thinly sliced
400g skinless, boneless chicken thighs cut into small chunks
2 garlic cloves, minced
200g vegetables; spring greens, cabbage, spinach, peas, cherry tomatoes
400g long grain rice, cooked according to packet instructions
2 tbsp oyster sauce
1.5 tbsp gluten free soy sauce
1 tbsp sesame oil
50g dry roasted salted peanuts
2-4 spring onions sliced
Method
Place you wok or pan on medium heat and add half the vegetable oil. Crack your eggs into the pan and fry until cooked, with a soft yolk. Transfer to a plate and keep warm.
Place the other half of your oil to the wok, add the onion and fry until beginning to soften. Toss in your chopped chicken, turn up the heat to high and brown.
Reduce to a medium heat and add the garlic and vegetables and stir fry for 1-2minutes, until the vegetables are cooked but still retain some of their crunch.
Add the rice, sauces and sesame oil, stirring well. Season with salt and pepper and serve immediately with the fried egg on top. Top with sliced spring onions and peanuts for that added crunch!
