#MotherFood with Lara Lee || Chicken Nasi Goreng

I am so thrilled to share this amazing recipe that will get your whole family excited! This traditional Indonesian dish is one of the highlights from Lara Lee’s new cookbook Coconut and Sambal. Lara was my guest on the MotheFood podcast, and she kindly shared this recipe with us. Head over here to listen to the episode and my not tuck in to a bowl of nasi goreng as you listen!

Form Lara Lee’s cookbook Coconut and Sambal

Serves 2 as a main or 4 as a side

2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
2 garlic cloves, peeled and thinly sliced
8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
Handful of green beans, chopped into small chunks
2 spring onions, chopped into large chunks
1⁄4 tsp ground turmeric
95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
2 tbsp kecap manis
11⁄2 tsp fish sauce
2 tsp light soy sauce
Sea salt and white pepper, to taste

Coconut oil or sunflower oil, for frying

To serve

2 duck or hen’s eggs 1 tbsp fried shallots (optional) 1⁄2 long red chilli, thinly sliced

Kerupuk or prawn crackers

Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.

Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.

Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.

Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.

Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chilli and fried eggs on top. Serve with crackers.