Ke­cap ma­nis nasi goreng - - COOK IT NOW - Serves 4| prep & cook­ing 20 mins

2 tbs peanut oil 2 gar­lic cloves, crushed 3 French shal­lots, thinly sliced 1 tsp shrimp paste 1 chicken breast, finely chopped 2 x 250g pkt mi­crowave jas­mine rice 150g small peeled prawns 70g ( 12 ⁄ cup) frozen peas 2 tbs ABC Sweet Soy Sauce (ke­cap ma­nis), plus ex­tra, to driz­zle 1 tbs sweet chilli sauce 2-3 tsp sam­bal oelek, to taste 4 eggs 2 green shal­lots, sliced

1 Heat half the oil in a large fry­ing pan or wok over medium-high heat. Swirl to coat the base. Add the gar­lic and shal­lot. Stir-fry for 1 minute. Add the shrimp paste and cook for 30 sec­onds.

2 Add the chicken and cook, stir­ring, for 3-4 min­utes or un­til lightly golden and cooked through. Cook rice and prawns, stir­ring, for 1 minute. Stir in peas.

3 Add the sweet soy sauce, sweet chilli sauce and sam­bal oelek. Stir to com­bine. Re­move from heat. Cover to keep warm. Heat re­main­ing oil in a sep­a­rate fry­ing pan over medium heat. Fry the eggs for 2-3 min­utes, un­til cooked to your lik­ing.

4 Di­vide the rice among bowls. Top with an egg. Scat­ter with shal­lot and driz­zle with ex­tra ke­cap ma­nis.

PER SERVE • 30g protein • 16g fat (3g sat­u­rated fat) • 37g carb • 2g di­etary fi­bre • 415 Cals (1734kj)

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