Nasi goreng

Ingredients

• 1 bag Rooty Wok potatoes
• approx. 400 g chicken breast or e.g. tofu or feta cheese
• oil for frying
• 1 tsp salt
• 2-3 spring onions
• 1 bell pepper
• 1-2 chillies
• 2 garlic cloves
• 2 tbsp grated ginger
• juice of 1 lime
• 2 tbsp Ketjap Manis sauce
• 2 tbsp soy

Plus:

• 4 fied eggs

To garnish:

• cherry tomatoes
• fresh coriander
• lime wedges

Recipe

1. Chop the spring onions, bell pepper and chillies, and finely chop the garlic. Grate the ginger.
2. Cut the chicken breast into slices.
3. Heat the oil in a pan and add the sliced chicken breast. Lightly season with salt. Fry until the chicken is well-sealed.
4. Add the vegetables and chilies to the pan and fry for a moment.
5. Add the Rooty Wok potatoes to the pan and fry for a few minutes.
6. Squeeze in the lime juice, add the Ketjap Manis, soy and grated ginger, and cook until the chicken is cooked through.
7. Plate the Nasi goreng and serve with a fried egg per portion.
8. Garnish with cherry tomatoes, coriander and lime wedges.
9. If you substitute the chicken with tofu or feta cheese, add these in to the Nasi goreng just before serving.

RECIPE: Cook and Chef Pasi Kuronen.