Nasi goreng is a traditional Chinese fried rice dish, served here tossed with crispy bacon, peas and broccoli, and topped with a fried egg for extra flavour and texture.
- 250 g chicken breast mince
- 1 bunch broccolini, cut into 1cm pieces
- 1 red capsicum, seeded, finely chopped
- 1 short-cut bacon rasher, trimmed, finely chopped
- 1/2 cup frozen peas
- 4 green onions, finely sliced
- 4 cups cold cooked rice
- 2 tbsp kecap manis
- 2 tbsp tomato sauce
- 1 tbsp soy sauce
- 3 tsp sambal oelek
- 1 tsp shrimp paste
- 4 eggs, fried
- 2 tbsp bought fried shallots
- Spray a wok with oil; heat on high. Add mince. Brown well, 4-5 minutes, breaking up lumps with the back of a spoon. Transfer to a bowl.
- Spray wok with oil. Stir-fry broccolini, capsicum and bacon 2-3 minutes, until tender. Add peas and green onion. Stir-fry further 1-2 minutes.
- Return mince to wok with rice, sauces and paste. Stir-fry until hot. Serve topped with egg and shallot.