IN MALAYSIA and Indonesia, nasi goreng is a staple. It's a popular breakfast dish, usually made from leftover steamed rice from the evening meal the night before.

Nasi goreng

INGREDIENTS:

• 2 cups white long grain rice
• ½ tsp salt
• 200g free-range chicken tenderloins
• 2 tbs nasi goreng paste
• 3 tbs peanut oil
• 200g green king prawns, shelled and deveined
• 1cm thick slice of leg ham, diced
• 1 carrot, peeled and diced
• 4 green onions, sliced
• 1 ½ cups bean shoots
• 2 large free-range eggs, beaten
• 1 tbs soy sauce
• 1 tbs kecap manis
• fresh coriander

METHOD:

The day before you need it, place the rice and salt in a large saucepan and pour in enough cold water to cover the rice by 1cm.

Cover the pan and bring water to the boil; immediately reduce heat to lowest setting and steam rice for 12 minutes without taking the lid off.

Spread cooked rice on a foil-covered baking sheet and refrigerate, uncovered, overnight. Meanwhile, slice the chicken into bite-sized pieces and marinate in the nasi goreng paste overnight.

Heat the oil in a wok over medium heat. Place the chicken in the wok and cook for two minutes, stirring constantly.

Add the prawns, ham and carrot; cook a further two minutes. Increase the heat and add the rice, breaking up any clumps as you go.

Cook over high heat for 3-4 minutes, keeping the rice moving constantly to prevent burning. Add green onions and bean shoots, cook for one minute more.

Remove from heat. Cook the eggs into an omelette in a small non-stick frypan and cut into strips.

Stir soy and kecap manis through the rice and garnish with the egg strips and coriander leaves. Serves 4.

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