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Nasi Goreng Tray Bake
Nasi Goreng Tray Bake
- Preparation time 40 mins
- Serves 4 people
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Ingredients
- 2 tablespoons vegetable oil
- 500g chicken thigh fillet, cut into 4cm pieces
- 1 brown onion, halved lengthways, thinly sliced
- 2 garlic cloves, crushed
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon sweet chilli sauce
- 1 teaspoon sambal oelek
- 2 cups long-grain rice
- 4 cups (1L) chicken stock
- 12 medium green prawns, peeled, deveined
- 4 eggs
- 2 green onions, thinly sliced
- 1 large Lebanese cucumber, thinly sliced diagonally
- 250g cherry tomatoes, halved
- 2 tablespoons roasted peanuts, roughly chopped
- Coriander sprigs, to serve
Method
- Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add chicken and cook for 10 minutes or until well browned. Add onion and garlic and cook for 3 minutes or until softened. Add kecap manis, soy, chilli sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil.
- Remove from heat. Transfer to a roasting dish and cover with foil. Bake for 20 minutes. Add prawns to rice mixture. Make 4 indentations into the rice and break an egg into each indent. Recover with foil and bake for a further 10 minutes or until the egg whites are just cooked. Stand, covered, for 10 minutes. Top with onion, cucumber, tomatoes, peanuts and coriander and serve.
Notes
If you like a kick of heat, add 1-2 finely chopped small red chillies.
