Taste Kitchen: Asia by Philli Armitage-Mattin

Author:Philli Armitage-Mattin
Language: eng
Format: epub
Publisher: Little, Brown Book Group

Egg and Bacon Nasi Goreng (Indonesian-Inspired Fried Rice)

Eggs and bacon aren’t just for breakfast; you can have this indulgent rice for breakfast, lunch, dinner or at 3am. I love toasting the rice grains in rendered bacon. The trick to fried rice is using day-old rice, which means this dish is great for leftovers, so have a play if you have some mushies or broc in your veg draw to use up.

SERVES 4

Essential Equipment

Wok or large frying pan

2 tbsp neutral oil

4 bacon rashers or 200g/7oz mushrooms, sliced into thin strips

1 red chilli, finely chopped

4 garlic cloves, minced

1 onion, diced

800g/1lb 12oz cooked day-old white rice

2 tbsp soy sauce

1 tbsp white sugar

2 tbsp fish sauce (optional)

2 spring onions, sliced

4 eggs

TO SERVE

Funky Chilli Sauce (p. 249) or sriracha

Sticky soy glaze (p. 248) or Kejap Manis

Crispy Things (p. 252) or crispy shallots

Lime wedges (optional)

1. Heat a wok or large frying pan over a medium-high heat. Add 1 tablespoon of neutral oil and the bacon and fry until crisp.

2. Add the chilli, garlic and onion and cook for 2 minutes.

3. Add the cooked rice and toast off the grains, keeping the rice moving with a spoon.

4. Add in the soy sauce, sugar and fish sauce.

5. Mix through half the spring onions and take off the heat.

6. Taste and adjust to your palate, then reserve until you’re ready to serve.

7. Heat a separate non-stick frying pan, add a tablespoon of neutral oil then cook the eggs on high to get crispy edges.

8. Divide the rice between four bowls and top with the fried eggs, a drizzle of hot sauce and sticky soy glaze, crispy shallots and the rest of the spring onions. Serve with lime wedges.

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