Nasi Goreng

Serves 4
Prep time 10
Cook time 15
 
Ingredients
     2 tbsp Olivado Liquid Coconut Oil
     300g chicken thighs, sliced
     3 shallots, finely diced
     2 cloves of garlic, diced
     3 cups cooked white rice, cooled
     2 tbsp kecap manis
     1 cup cabbage, finely sliced
     1 cup cooked prawns
     4 eggs, fried
 
To garnish (optional)
Sliced spring onions, fried shallots and peanuts to serve
 
Nasi Goreng paste
     2 tbsp Olivado Coconut Oil
     4 cloves of garlic
     2 shallots
     20g roasted peanuts
     4 red chillies or to taste
     1/2 tbsp tamarind pulp
     1/2 tsp shrimp paste (optional)
 
Method
 
Slowly combine all paste ingredients in your blender and pulse until smooth (a paste is formed). 
 
Add 1 tablespoon of the oil to a frying pan and heat to medium. When the pan is hot, add the chicken and cook until golden on both side.
 
Add the shallots and garlic and stir-fry until fragrant and softened.
 
Add the rice, being careful to break up any lumps, then the kecap manis and combine. Add the paste and stir-fry for a minute.
 
Add the cabbage and gently combine, cook until the cabbage has softened.
 
Add the prawns and combine. Meanwhile fry the eggs in remaining oil.
 
To serve place in a bowl topped with a fried egg, sliced spring onion, crispy fried shallots and peanuts.