Nasi Goreng (Indonesian Pork & Chicken Fried Rice)

I started off making Jamie Oliver's Egg Fried Rice (5 Ingredients - Quick & Easy Food)  but found it a little bland.

Then I remembered Nasi Goreng, a stir fried recipe left 34 years ago for an 18 year old me and my then boyfriend by his concerned mum when we housesat for a week.  It served me well into my student years and beyond.

It's great to use up small amounts of roast that get poked into the freezer from time to time, and quick to prepare and get to the table.

Serves 4

4 portions of cooked rice
1 handful cooked pork, chopped
1 handful cooked chicken, chopped
1 bunch of spring onions, finely chopped
1 large clove of garlic, finely chopped or crushed
2cm ginger, finely grated or chopped
1 tbsp sunflower oil
2 large free range eggs
Kecap Manis or soy sauce
Sriracha or Sweet Chilli Sauce

Cook the rice according to the instructions on the packet. Leave to drain whilst you prepare the other ingredients.

When everything is chopped and ready to hand on the kitchen counter, get out your wok or largest frying pan.  If using a frying pan you may need to cook this in two batches.

Heat the oil of a high heat. Add the garlic and ginger and stir around, then the cooked meats and stir around.  Add the spring onions, stir, then add the rice and stir around to heat.  You may need to add a splash or two of water to generate some steam to heat the rice.

After a minute or so make a hole in the rice right down to the bottom of the pan.  Crack in the eggs.  Leave for about 30 seconds then stir into the rice thoroughly, cooking the egg as you go.

Once the rice is heated through and the egg is cooked you are ready to go.  Serve with chilli sauce and Kecap Manis (sweet soy sauce) if you can get hold of it, if not just regular soy sauce.

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