NASI GORENG

Nasi Goreng is Indonesian in origin.

Serves 2

• 180g (6 oz) long grain rice
• 2 tablespoons olive oil
• 6 spring onions, sliced
• 1 garlic clove, finely chopped (or use a garlic press)
• 250g (8oz) lean beef or pork, cut into thin strips
• 1 teaspoon chilli powder
• 2 tablespoons soy sauce
• small knob of butter or 1 tablespoon olive oil
• 2 eggs, beaten
• seasoning

Method

1. Wash the rice well and cook in boiling water for 15 – 20 minutes until tender. Drain well.
2. Meanwhile, heat the oil in large frying pan and cook the onion, garlic and meat for 8 minutes until the vegetables have softened and the meat is cooked through. Stir in the cooked rice, chilli powder and soy sauce. Stir fry for 5 minutes until piping hot and turn into serving bowls.
3. Melt the butter in the same frying pan and pour in the beaten egg. Cook for a minute or two on each side and turn out onto a chopping board. Roll up the omelette and cut into slices. Arrange the slices on top of the rice and serve.