Tuesday, 18 October 2011

Chinese-Inspired Nasi Goreng



When it rains... it pours!!


I'm craving for some comfort food. What would be better than good ol' Nasi Goreng.
This is my take on the Chinese-style fried rice... so, please don't you be writing me letters of complaint. Xie xie.









Chinese-Inspired Nasi Goreng

I cup jasmine rice boiled with 1 1/2 cup water.
Preferably made the night before and leave to cool.
 
Finely chopped 1 chicken breast mixed with 1 tbsp oyster sauce, 1 tsp chopped garlic, 1 tsp sesame oil, salt and black pepper. Leave to marinade overnight in the fridge.












Heat 1 tsp oil in a large non-stick pan or wok. Add in the marinated chicken and stir-fry for a bout 3 minutes. Remove from pan.
Add another 1 tsp of oil to the hot wok. Pour in 2  beaten eggs. As soon as the eggs begin to solidify, take a spatula and begin to scrape the eggs from the sides of the pan, break up any large pieces of egg as you do so. Add in the chicken, shrimps, young corns, diced carrots, peas or any vegetables available. Season with oyster sauce, fish sauce and dark soy sauce.
Cook for another 2 minutes, stirring constantly over high heat.

To serve, pile onto a bowl and top with with deep-fried shredded spring onions, slivers of red chillies and a drizzle of sesame oil to finish.