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Nasi Goreng
Ingredients
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350 gram (12 ounce) long grain rice
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2 tablespoons vegetable oil
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1 egg
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450 gram (1 pound) chicken breasts, diced
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1 large carrot, thinly sliced
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1 small red pepper, diced
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½ teaspoon Ground Coriander
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½ teaspoon Ground Ginger
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¼ teaspoon Cayenne Chilli Pepper
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1 teaspoon Garlic Cooking Paste
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4 tablespoons dark soy sauce
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1 tablespoons Thai fish sauce
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1 teaspoon caster sugar
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Ground Nutmeg , pinch
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175 gram (6 ounce) fresh beansprouts
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1 bunch spring onions, sliced
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100 gram (4 ounce) cooked shelled prawns
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Squeeze of lime juice
Key Products
Instructions
- 1 Cook the rice in boiling, salted water until just tender. Drain. Meanwhile, heat a little oil in a frying pan and cook the egg into an omelette, set aside and cut into strips. Meanwhile, heat the oil in a large frying pan or wok and stir fry the chicken for 5 minutes, adding the carrot and red pepper for the last minute.
- 2 Add the Spices and the Garlic and cook for a few seconds, stirring. Add the remaining ingredients and cooked rice. Cook over a high heat for a further 4-5 minutes adding the egg strips for the last minute, stirring continuously. Squeeze the lime juice in and serve.
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