LEE KUM KEE
Recipes -
Asian

Nasi Goreng

Ingredients

Chicken breasts, skin removed, diced 2cm cubes 1000g
Cooked long-grain rice 1750g
Green beans, trimmed and sliced into 1cm / ½ in pieces 500g
Prawns, raw, shell off 250g
Onions, diced 250g
Eggs, free range 10
Lee Kum Kee (Professional) Chilli Garlic Paste 50g
Spring onions, sliced 100g
Water 250g
Vegetable oil, half reserve for eggs 210g
Garlic, finely chopped 50g
Crispy onions, garnish 25g
Coriander, garnish 25g

Sauce Mix

Lee Kum Kee (Professional) Premium Dark Soy Sauce 75g
Lee Kum Kee (Professional) Chilli Garlic Paste 50g
Demerera sugar 25g
Lee Kum Kee Chiu Chow Chilli Oil (optional but this increases heat) 25g

Method

1 Marinate diced chicken with half of the Lee Kum Kee (Professional) Chilli Garlic Paste for at least 20 minutes in the fridge.
2 Heat a wok over a high heat until shimmering hot.
3 Add half the oil and lower heat, add the chicken and fry for 2 minutes or so. Next, add prawns and stir-fry for 3 minutes.
4 Add beans and onion fry for another minute, keeping everything moving. Add water around the sides of wok and let it sizzle.
5 Add cooked rice and stir quickly to break up clumps.
6 Drizzle over sauce mix. Move everything around quickly to get good coating. Stir-fry over high heat for a minute (more if the quantity increases). Set aside and keep warm.
7 Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking.
8 Serve fried rice topped with fried eggs. Sprinkle over the garnish ingredients. Serve with chilli oil on the side.
Serves   10 
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