- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 shallots, sliced into thin rings
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 large eggs, beaten
- 2 tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp nasi goreng paste (we used Yeo's)
- 1 large skinless chicken breast, sliced
- 250g pouch cooked basmati rice (or 250g cooked and cooled basmati rice)
- 100g frozen pea
- coriander leaves, to serve
Heat most of the oil in a large wok and fry the shallots until crispy and golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Season the eggs with 1 tsp of the soy sauce and some black pepper.
Pour out most of the oil from the wok and wipe with kitchen paper. Add the eggs, swirl to coat the pan in a thin omelette layer, cook until set, then remove. Roll up, slice and set aside.
Add the paste to the wok with the chicken and cook through, adding a splash of water if it starts to stick. Tip in the rice and remaining soy sauce, then mix well to coat all the grains. Heat through until piping hot. Add the omelette and the peas, warm through, then divide into 2 bowls and top with the shallots and coriander.