|per 100 g||Total Recipe|
|Gross weight||100 g||1400 g|
|Energy||472 kJ / 113 kcal||6602 kJ / 1578 kcal|
|Sat. fat||2 g||21 g|
|Unsat. fat||4 g||47 g|
|Fibre||1 g||8 g|
|Salt||441 mg||6173 mg|
200 gChicken - Breast fillet
60 gSpring Onion/Scallion
66 mlSunflower oil
42 mlKecap manis
15 gCelery leaf
14 mlSoy sauce
10 gChili pepper
5 gShrimp paste
600 gAsian Rice
1.4 kgTotal recipe weight
Cook (boil) the rice the day before or just before hand, it has to be cooked and cold for this recipe
Heat the sunflower oil in a wok and fry the chicken breast until cooked, allow to cool down.
Shred into fine pieces.
Chop the spring onions into fine rings and chop the celery leaves, keep them to garnish your dish.
Clean and chop the shallots and the chili. Crush & peal the garlic.
Blend the shallots, garlic, shrimp paste and chili to a fine paste.
Beat the eggs until the yolks are fully mixed with the egg white.
Stir-fry the spice paste in the wok for 2 minutes using medium heat until the paste has turned brown and fragrant.
Push the spice paste to the side of wok and pour the beaten eggs into the wok.
Scramble the eggs and shred into small pieces.
Add the Asian rice, black pepper, kecap manis (soy sauce) and shredded chicken and stir fry on high heat for 5 to 8 minutes.
The Nasi Goreng is almost done.
Finally mix the spring onion and celery with the Nasi Goreng.
Serve with fried onion flakes, sambal, prawn cracker & Serundeng
Nasi Goreng is usually served with some slices of cooked ham and fried egg on top.