DELICIOUS NASI GORENG WITH LOCAL PRAWNS

INGREDIENTS

3 teaspoons chicken stock powder 3 cups water 1 1/2 cups white long-grain rice 2 tablespoons canola oil 2 eggs, beaten 250g chicken tenderloin, sliced diagonally 250g pork fillet, sliced diagonally 450g green prawns, peeled, deveined 5 green onions, thinly sliced 2 garlic cloves, crushed 1 small red chilli, deseeded, finely chopped 1 tablespoon kecap manis

METHOD

Combine chicken stock and water in a bowl. Place rice in a deep saucepan. Cover with stock. Bring to the boil, uncovered, over high heat. Reduce heat to medium. Simmer for 10 minutes or until liquid has evaporated. Remove from heat. Stand for 10 minutes. Spread rice onto baking tray lined with baking paper. Cover. Refrigerate overnight.

Step 2

Heat a wok over medium heat until hot. Add 2 teaspoons oil. Add eggs. Swirl to form an omelette. Cook for 1 minute. Remove to a board. Roll and cut into strips.

Step 3

Increase heat to high. Add 2 teaspoons oil and chicken to wok. Stir-fry for 1 minute or until browned. Transfer to a bowl. Add 2 teaspoons oil and pork to wok. Stir-fry for 1 minute or until browned. Add to chicken. Add remaining 2 teaspoons oil and prawns to wok. Stir-fry for 2 minutes.

Step 4

Add onion, garlic and chilli to wok. Stir-fry for 1 minute. Return chicken, pork and prawns to wok. Add rice, ketcup manis and egg strips. Stir-fry for 3 minutes or until heated through. Spoon into bowls. Serve.

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