Nasi Goreng
Egg-studded nasi goreng with crispy onions, tender chicken, and sweet soy glaze, served hot.
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Cooking tools:
- Wok
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Skillet
- Slotted spoon
- Wooden spoon
- Spatula
- Paper towel
- Mixing bowl
- Whisk
- Fork
- Serving platter
Ingredients
- 400g cold cooked rice (200g raw cooked in 250ml water)
- 1 medium onion finely diced
- 1 chicken breast (finely sliced)
- 2 tbsp Cooks Ketjap Manis (to taste)
- 1 tbsp Cooks Sambal Oelek
- 1/2 tsp salt
- pepper to taste
- 100g beans (chopped into small rounds)
- 2 spring onions (chopped)
- 1 egg (cook into a flat omelette and cut into strips)
- 2-3 tbsp vegetable oil
- 2 tbsp water
- 1 tbsp crispy fried onions (optional)
- Garnish (optional)
- sliced red chillies in soya sauce
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