RCI-RC.004.0184.001
Nasi Goreng
Indonesian Cuisine
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- servings of steamed rice2 unit
- 2 unit
- 1 unit
- 2 unit
- 1 unit
- 1 Tbsp
- cc coconut oil10 unit
- 1 unit
- Salty soy sauce or salt1 unit
- 1 unit
- stinky or green beans20 unit
- gr chicken fillet100 unitsmall pieces
- gr small Prawn100 unit
- fish meatball4 unit
- spoon of corned beef2 unit
- 1 unit
- Sliced hot dogs or sausages1 unit
- 1 unit
- 1 unit
- 1 unit
- Spring onion / scallion1 unit
Method
1
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until it shimmers.
1 minutes
2
Add the beaten eggs and scramble until just cooked through, breaking them into small pieces; transfer to a plate and set aside.
2 minutes
3
Add the remaining tablespoon of oil to the wok and heat until hot.
1 minutes
4
Add the chilled steamed rice, breaking up any clumps with a spatula or wooden spoon, and stir-fry for 3 minutes until heated through.
3 minutes
5
Stir in the fresh or frozen peas and the diced Chinese barbecued pork, mixing well to distribute evenly throughout the rice.
2 minutes
6
Add the salt and continue to stir-fry for 1 minute to combine flavors.
1 minutes
7
Return the cooked eggs to the wok and fold gently into the rice mixture.
1 minutes
8
Add the fresh bean sprouts and finely chopped scallions, tossing everything together until evenly combined and heated through.
1 minutes
9
Transfer to a serving dish and serve immediately while hot.