Serves 4
INGREDIENTS:
FOR THE NASI GORENG PASTE
- 30ml Vegetable Oil
- 2 large garlic cloves, roughtly chopped
- 15g macadamia nuts
- 2 medium chillies, chopped
- 1 tbsp tomato puree
- 1 tbsp soy sauce
- 1/2 tsp of tumeric
FOR THE RICE
- 150g rice
FOR THE CHICKEN
- 8 chicken thighs
- 3 tbsp sunflower oil
- 6 shallots, thinly sliced
- 1 carrot, peeled, quartered and thinly sliced
- 4 large eggs
- 1 tbsp light soy sauce
- 4 spring onions, sliced
- Crispy onions to finish
METHOD:
- Start by making the paste by putting all ingredients into a blender and blending until smooth.
- Next, cook the rice in boiling water until just tender, around 15 minutes, drain, rinse well and set aside.
- Slice the chicken thighs thinly and stir fry in oil for 5 minutes, then add a tablespoon of the nasi goreng paste and the chopped carrots, cook for a further 10 minutes.
- Fry an egg for each person and warm 4 large dinner plates in the oven.
- Add the soy sauce and most of the spring onions to the nasi goreng paste and toss together well.
- Spoon the rice onto the warmed plates. Top with the fried eggs and sprinkle with the remaining spring onions and crispy onions; serve straight away.