Post 133: Chicken Nasi Goreng

Whooah - what's going on here. This is almost like a proper recipe.

The cooking of this is really easy, but there's quite a lot of effort to put in up front with the chopping. Here's some stuff I prepared in readyness. Between me and Mrs VegBox we can just about chop and cook all this at the same time. But it takes a lot of the stress out of it, if you pre-chop. Ingredients here are to serve 4 hungry horaces:
- 4 chicken breasts, sliced
- 4 cloves garlic chopped
- 1 biggish onion, chopped
- bunch spring onions  shredded
- 1 pepper
- 3 medium carrots matchsticked
- 500 - 600 gs rice.

- 5 birds eye chillies chopped small (this gives quite a lively number)

- 2 beaten eggs & a handful coriander
- 1 table spoon curry powder
- 1 tea spoon ginger
- toasted sesame oil
- big glug/2 table spoons of soy sauce

Cook the rice, drain and put to one side. This is handy, because once you start cooking, it doesn't take long and it's all go.
1)Start by frying the onion in some groundnut oil and add the chicken along with the curry powder. How long this takes depends on how thick you've cut the chicken.
2) When that's done, add in the garlic, ginger and chilli, give them a couple of minutes.
3) After that add in the the peppers and carrots  and some toasted sesame oil and soy sauce.
4) By the time it's all coat is oil/soy sauce, add in the spring onions.
5) Stir the whole lot through the rice
6) To garnish fry the egg and coriander in a flat pan, to get a really flat omelette. Then roll this up and slice into strips. Put in top
7) Add soy to taste

8) Eat.

You might notice I've no coriander, which is a bit of a shame; the coriander plant I'd bought died. Bit of a shame, never the less I still managed about three bowls.