NASI GORENG
Ingredients
120g long grain rice, pre cooked
15ml toasted sesame oil
4 rashers streaky bacon, sliced
1/2 medium red onion,sliced
1 medium garlic clove, thinly sliced/roughly chopped.
1 cayenne or other hot chilli pepper
15ml mirin
30ml brown rice vinegar
150-200g cooked king prawns leave whole, or butterfly or split in half along the prawn.
75g frozen peas, blanched
Omelette
2 eggs
5ml dark soy sauce
5ml sesame oil
5ml mirin
5ml brown rice vinegar
5ml butter
Serves 2-3
Inspiration: Sri Owen
Method
Heat the sesame oil in a wide deep sided saute pan or a wok.
Stir fry the bacon until beginning to brown.
Add onion and garlic, fry until onion starts to soften, its fine for the garlic to brown lightly.
Add the chilli pepper, mirin and brown rice vinegar.
Allow to cook quickly to reduce liquid a little.
Add the rice, reduce heat and allow to warm through.
Add prawns and peas and allow to warm through.
Season with salt and pepper.
Omelette
Beat the eggs with the other ingredients, except the butter. The egg mix will be a dark brown colour, this is as it should be.
Heat the butter in a small pan. When frothy and hot, add the egg and make the omelette.
Once cooked divide in two or slice as in the picture.
Heap the rice mixture into warmed bowls, garnish with the omelette.
Serve with soy sauce and a spicy sauce, Nandos peri-peri is a good one, choose the heat level suitable to your taste.