Nasi Goreng

INGREDIENTS:

60ml sesame oil
2 onions, finely chopped
1 red chilli, de-seeded and finely chopped
2 cloves of garlic, peeled and crushed
200g smoked streaky bacon, diced
100g cooked cold chicken
100g prawns
2 eggs
250g cooked rice
100g sweetcorn
2 tablespoons plum sauce
1 tablespoon Soy sauce


PROCEDURE:

Warm the oil in a large pan and gently cook the onions, chilli and garlic until soft.

Add the bacon, turn up the heat and cook quickly, stirring often. Put in the chicken and prawns. Cook quickly for 2 minutes, stirring continuously.

Heat a small frying pan, beat the eggs until smooth and in a little oil, cook the eggs on a moderate heat like a big, flat pancake with little or no colour. Turn once then turn out onto a table or board. When cooked, roll up like a Swiss roll and slice thinly.

Add the rice, sweetcorn, plum sauce and soy sauce to the chicken etc. and reheat well, tossing to mix together. Taste for seasoning and correct if required.

Serve with the shredded egg sprinkled on top.


Note: Rice safety

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.