Nasi Goreng

This recipe is brilliant for using up left over chicken.

By John Burton Race

Ingredients show imperial units

Serves 4

60ml sesame oil

Sesame oil

For oriental stir-fries.

Only use a small amount, as it can be very overpowering.
2 onions, finely chopped
1 red chilli, de-seeded and finely chopped
2 cloves of garlic, peeled and crushed
200g smoked streaky bacon, diced
100g cooked cold chicken
100g prawns
2 eggs
Eggs

Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
250g cooked rice
Rice

Great as an accompaniment or for making risotto and pilaff.
- White long grain rice is good for salads, and its absorbent qualities go well with sauces and casseroles.
- Risotto rice has an incredible capacity to absorb a great amount of cooking liquid and still retain bite, just like paella rice.
- When cooked, basmati rice gives a light, fluffy, separate grains perfect to accompany curries or biriyani and pilaff dishes.
- Rice can replace breadcrumbs in stuffing’s and a few grains can be added to soups to thicken the broth.
- You have to be careful when reheating rice as there is a nasty little bacteria called bacillus cereus which may be present in cereals, particularly rice, and it is resistant to heat.
- It’s important always to cook rice for a hot dish just as you need it and serve it piping hot. If the rice is for a cold dish, once it’s cooked, cool it as quickly as possible and chill within two hours. To do this, drain the rice in a colander, rinse with cold water then tip into a large shallow container. Once it is cold, cover and keep refrigerated for no longer than a day.
100g sweetcorn
2 tablespoons plum sauce

1 tablespoon Soy sauce
Soy sauce

The two basic types of soy sauce used in chinese cooking are light and dark.
- Dark soy is aged much longer than light soy, giving it a brownish-black colour and much thicker texture. Dark soy is used in red-cooked dishes, and is good for marinating meat. Use carefully as the rather pungent odour and darker colour of dark soy sauce can ruin the taste or appearance of a dish.
- As its name suggests, light soy has a lighter colour, plus a saltier flavour. It is used more in cooking.

Instructions

Warm the oil in a large pan and gently cook the onions, chilli and garlic until soft.
Add the bacon, turn up the heat and cook quickly, stirring often. Put in the chicken and prawns. Cook quickly for 2 minutes, stirring continuously.
Heat a small frying pan, beat the eggs until smooth and in a little oil, cook the eggs on a moderate heat like a big, flat pancake with little or no colour. Turn once then turn out onto a table or board. When cooked, roll up like a Swiss roll and slice thinly.
Add the rice, sweetcorn, plum sauce and soy sauce to the chicken etc. and reheat well, tossing to mix together. Taste for seasoning and correct if required.
Serve with the shredded egg sprinkled on top.

Note: Rice safety

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.

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