Nasi Goreng Fried Rice

Karen Chan

Ingredients:

  • 1 tbsp Yeo’s Sambal Oeleck
  • 20g Jeeny’s Roasted Belachan (shrimp paste)
  • 2 tbsp oil
  • 200g chicken fillet, diced
  • 100g prawns, shelled and deveined
  • 200g white cabbage, julienned
  • 2 stalks spring onions, chopped
  • 4 cups cold cooked rice
  • 1½ tbsp ABC Sweet Soy Sauce Kecap Manis
  • 2 tsp Lee Kum Kee Premium Soy Sauce
  • Dragon Phoenix Fried Shallots, for garnish
  • Lime wedges, for garnish
  • 4 sunny-side up eggs, to serve
  • ABC Extra Hot Chilli Sauce, to serve

Method:

  1. Blend Yeo’s Sambal Oeleck and belachan into a paste.
  2. Heat oil in a large pan or wok over high heat and stir-fry the paste until fragrant, about 2 mins.
  3. Add chicken and stir-fry until almost cooked. Add prawns and stir well for another 5 mins or until prawns are cooked.
  4. Add cabbage and spring onions, stir-fry until softened. Stir in rice, ABC Sweet Soy Sauce Kecap Manis and Lee Kum Kee Premium Soy Sauce, mixing well for 2 mins.
  5. Garnish with fried shallots and lime wedges. Serve with ABC Extra Hot Chilli Sauce and sunny-side up eggs.

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