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Composition - Sig's Nasi Goreng:

1. Prepare 1 1/2 tablespoon - vegetable oil
2. Need 175 gr - chicken breast thinly sliced
3. Provide 175 gr other meat thinly cut
4. Need 1-2 tablespoons - kecap manis (sweet thick soy sauce)
5. Provide For the rice
6. Prepare 3-4 cups for white rice already cooked, kept in fridge
7. Prepare 3 cloves smoked garlic
8. Get 1 cup for cooked peas and julienned carrots each
9. Provide for I/2 -1 cup shredded cooked cabbage
10. Make ready 1 small white onion
11. You need 2 of large spring onions
12. Give 1 teaspoon for chopped red chilli (or less)
13. Take 2 tablespoons kecap
14. Prepare 11/2 tablespoon of vegetable oil
15. You need 1 handful - cashew or peanuts
16. Give for For garnish
17. Prepare 4 - medium sized eggs
18. Need 1 of spring onion
19. Require 2 tomatoes
20. Provide 1/2 for cucumber
21. Make ready Lemon and/or lime wedges

Sig's Nasi Goreng making process:

1. Heat oil in pan, chop chilli, onion and garlic, add chilli and garlic to hot pan,stir for about 15 seconds then add the onion. Cook for about a minute to soften. Add the thinly sliced meat, when it is almost sealed add the 1-2 tablespoon kecap, stirring in and cooking until meat starting to take on colour. Add vegetables and nuts.
2. The cooked, cooled down rice is best kept in fridge as it makes it easier to stir fry. Add the cooked rice, the other 2 tablespoons of kecap. Cook for 2-3 minutes until sauce is reducing and rice starts to caramelise. Serve with tomato and cucumber and fried egg. This is how I remember it. Except the nasi goreng were made into fried little patties. I let the rice set a little, similar to a paella in a pan for this one.

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