Gok Wan's Nasi Goreng Fried Rice Recipe

• 1 tablespoon Oil
• 1 Onion red or white, Sliced
• 4 Garlic, cloves
• 1 Red Chili, sliced
• 3 Anchovies
• 6 King Prawns
• 1 cups Chicken Breast Cooked, Roasted and Shredded
• 2 Tomatoes , cut into wedges
• 2 Spring onions, finely slides
• 3 Eggs, Beaten
• 1 Fish Sauce, Dash
• 1 tablespoon Kekap Menis
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Dark Soy Sauce
• 1 pinch or to taste White pepper
• 3 cups Cooked White Rice
• 2 Eggs, Fried
• 0.5 Cucumber, To serve, sliced
• 1 Tomato, To serve, wedges
• 1 Lime, To serve, wedges

Get wok nice and hot with oil – wok hay – smoking wok. Add chopped onion, red chilli, garlic

Then add anchovies and they will dissolve. Keep moving – outside is cooler use Wok maintenance!

Add your raw prawns and wait for them to go from grey to pink. Add the cooked shredded chicken stir then add in the tomato chunks. Add the chopped spring onions.

Move everything to the side and put the beaten egg in the middle of the wok and cook then break apart into pieces. When cooked stir into the rest of the ingredients.

Add the fish sauce then add the cold cooked rice. Cooked then go to room temperature then put in the fridge to get cold before use. Only heat rice once!

Stir fry and see the “wok hey” for a BBQ smoke flavour.

Now add in the wet ingredients, light soy for salt and dark soy for colour then kekap menis.

Then lots of white pepper – moving rice all the time. Then let it steam for a minute or two. You may need to add a little water to loosen the rice.

Fry your eggs!

To serve:

Make a dome of rice using a small bowl and put on the plate and put the fried egg on top then add some finely chopped spring onion. Add the cucumber, tomato and cut around the edges.

Squirt kekap manis and siracha across the top to make it look posh!

Notes:

Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as "sweet soy sauce". Consistency resembles maple syrup.

Also, easy to make your own! Just combine 1/4 cup ordinary soy sauce and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.

Wok hay is a Cantonese phrase used to describe a particular essence and aroma that is created in a dish when authentic stir-frying is performed. “Hay” means “energy” or “breath”; therefore, “wok hay” means “the energy or breath of a wok”.

For a FREE recipe book click here Chili Tri