Family favourite Nasi Goreng is even quicker and easier to make in this tray bake idea.
Ingredients
2 tablespoons vegetable oil
500g chicken thigh fillet, cut into 4cm pieces
1 brown onion, halve lengthways, thinly sliced
2 garlic cloves, crushed
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon salt-reduced soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sambal oelek
2 cups long-grain rice
4 cups (1l) chicken stock
12 medium green prawns, peeled, deveined
4 eggs
2 green onions, thinly sliced
1 large Lebanese cucumber, thinly sliced diagonally
250g cherry tomatoes, halved
2 tablespoons roasted peanuts, roughly chopped
Coriander sprigs, to serve
Method
Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add chicken and cook for 10 minutes or until well browned. Add onion and garlic and cook for 3 minutes or until softened. Add kecap manis, soy, chilli sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil
Remove from heat. Transfer to a roasting dish and cover with foil. Bake for 20 minutes. Add prawns to rice mixture. Make 4 indentations into the rice and break an egg into each indent. Recover with foil and bake for a further 10 minutes or until the egg whites are just cooked. Stand, covered, for 10 minutes. Top with onion, cucumber, tomatoes, peanuts and coriander and serve
Tips & Hints
If you like a kick of heat, add 1-2 finely chopped small red chillies.
