Prep time 10
Cook time 15
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
20g roasted peanuts
4 red chillies or to taste
1/2 tbsp tamarind pulp
1/2 tsp shrimp paste (optional)
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.