Nasi Goreng

Rijst, Hoofdgerecht, 4 personen, Voorbereidingstijd 20 minuten, Bereidingstijd 40 minuten, Oosters

Laatst aangepast: 13 mrt. 2009, 12:02 | 1 keer bewaard

Ingrediënten

  • 400 gr long-grain white rice
  • 1 tbs vetable or peanut oil
  • 300 gr chicken thigh fillets, excess fat trimmed, cut int
  • 175 gr shortcut bacon
  • 5 eschalots, thinly sliced
  • 2 cloves garlic
  • 1 carrot, finely diced
  • 1 celery stick, trimmed, finely diced
  • 40 gr finely shredded Chinese cabbage
  • 80 gr bean sprouts
  • 2 tbs ketjap manis
  • 1 tbs soy sauce
  • 4 eggs

Bereiden

Cook rice in a large saucepan of salted boiling water following packet absorption instructions until tender. Drain. Spread over 2 baking trays, in a thin layer, and set aside for 2 hours to cool completely.

Heat a large wok over medium heat. Add half the oil and heat until just smoking. Add half the chicken and stir-fry, for 3 minutes or until brown and just cooked through. Transfer to a bowl and repeat with remaining chicken. Add the bacon to the wok and stir-fry for 2 minutes or until brown and crisp. Transfer to a bowl.

Add remaining oil to wok and heat until just smoking. Add the eschalots and garlic, and stir-fry for 2 minutes or until eschalots are soft. Add the carrot and celery, and stir-fry for 3 minutes or until carrot is tender. Add the prawns and stir-fry for 2 minutes or until heated through.

Return cooked chicken and bacon to the wok with cabbage, and stir-fry for 3 minutes or until cabbage wilts. Add cooled rice, bean sprouts, half the fried shallots, the kecap manis and soy sauce. Stir-fry for 2 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.

Heat a large non-stick frying pan over medium-high heat. Crack 2 eggs into the pan and cook, uncovered, for 2 minutes or until the white sets and the yolk is almost set (for a soft yolk) or until cooked to your liking. Transfer to a plate and repeat with remaining eggs.

Spoon nasi goreng into shallow serving bowls. Top each with a fried egg and sprinkle over remaining fried shallots. Serve immediately.

Bronvermelding

Good Taste - August 2002, Page 64

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