Ingredients

• 2 chicken thighs
• 24 cooked and shelled shrimps (2 cups)
• 4 eggs
• 4 garlic cloves
• 2 carrots
• 1 cup of peas
• 1 shallot
• 1 tbsp fresh ginger (1 inch piece)
• 2 spring onions (scallion or green onion)
• 1 chili
• 2 limes
• 8 small cos lettuce leaves
• 4 tbsp of WorldFoods fried rice Nasi Goreng paste, or see sauce recipe below to make your own.
• 4 tbs soy sauce.
• 4 cups of cold pre-cooked white rice (basmati recommended).
• 1/2 cup cooking oil (rice bran oil recommended)

If making the sauce from scratch, for four people INGREDIENTS

• 2 tbsp oil
• 2 tbsp Sambal Oelek (chili paste)
• 2tbsp Ketjap Manis
• 2 tbsp fish sauce
• 1 tbsp sweet soy
• 1 tsp tomato paste
• 1 garlic clove (grated)

DIRECTIONS

In a sauce pan, fry the garlic in a little cooking oil. Add all above ingredients and heat while stirring for 5 minutes.

Steps

• Step 1

  Peel the garlic, keep aside.

• Step 2

  Peel and chop the shallot.

• Step 3

  Peel the ginger, keep aside.

• Step 4

  Remove stalk from chili, slice in half lengthwise and scrape out seeds. Slice finely.

• Step 5

  Peel the carrots and grate them.

• Step 6

  Wash spring onion (green onion) and trim off the roots and tops, slice finely.

• Step 7

  Trim off any fat off chicken thighs, then cut thin slices.

• Step 8

  Add a wok or frying pan to heat.

• Step 9

  Add two thirds of the cooking oil.

• Step 10

  Add the chili to to frying pan or wok.

• Step 11

  Grate and add the garlic.

• Step 12

  Add the chopped shallots and leave to sweat 2 minutes.

• Step 13

  Add the chicken, mix well and cook for 2 more minutes.

• Step 14

  Grate and add the ginger.

• Step 15

  Add the carrots.

• Step 16

  Add the peas and let cook 1 minute.

• Step 17

  Add the shrimps.

• Step 18

  Add the cooked rice.

• Step 19

  Add the WorldFoods Nasi Goreng paste (or see recipe to make your own below) and mix well, cook for two more minutes.

• Step 20

  Add the spring onion, mix well over heat and transfer to a bowl. Pack the rice tightly into the bowl using a spoon. Place an upside down dinner plate over bowl, hold both together and flip upside down. Remove bowl and rice should stay in shape in the plate. Repeat process for each plate.

• Step 21

  To a hot frying pan, add the rest of cooking oil, crack a whole egg (or more if your pan is large enough) into the hot oil and fry. Using a spoon, baste the egg yolk a few times with some of the hot oil. Once egg is cooked, place over rice.

• Step 22

  Garnish with crispy lettuce and a cheek of lime on each plate.

• Step 23

  Optional, add freshly chopped or powdered chili over egg.

Little Tips

You can also use chicken breast but they will cook faster and tend to be on the dry side. For the basmati rice, use 1 cup of rice, 2 cups of water, a little salt and one tsp of sugar. Add to saucepan, bring to the boil, cover and leave on very very low heat for 12-15 minutes. Fluff up with fork, refrigerate overnight, or cool down and place in a tray in freezer for an 30 minutes. Heat up plates before serving.