Fiery Nasi Goreng


500g Basmati rice (pre-cooked and cooled, preferably the night before)

1kg Small diced chicken breast

1 Diced brown onion

4 Diced carrot

1 Diced zucchini

1 Cup of peas and corn

1 Tsp Coriander Powder

1 Tbs Sesame Oil

2 Tbs Kecap manis (sweet soy sauce)

125g Fiery Mamas Red Sambal (or more if you wish)


Heat some oil in a wok and sweat down the onion until translucent. Add Fiery Mamas Red Sambal and fry until fragrant. Add the chicken and fry for a couple of minutes then add the Kecap Manis. Add the carrots, zucchini, peas and corn.

Stir in the rice and mix thoroughly. Add coriander powder and salt and pepper to taste. Add the sesame oil and you may need to pour some extra Kecap manis for the right colour. Serve with fried shallots or fried egg (or both) if you wish.