Heat oil in a wok on medium heat. Add eggs; cook for 2-3 mins, until set. Turn; cook for a few seconds. Remove from wok and cool. Cut into strips.
Cook shrimp in wok for 1 min, until pink. Remove from wok. Add nasi goreng sauce with celery; stir-fry for 2 mins. Add sugar snap peas; stir-fry for 1 min. Stir in rice until combined; season with salt.
Stir in shrimp and soy sauce. Fold in egg strips and lettuce.
Serve immediately, garnished with chili pepper and chives.
se the cabbage in our nasi.
Instead of the spices
Heat 1 tsp oil in a small frying pan. Add the egg and cook without flipping until just set. Meanwhile, heat the remaining oil in wok and stir-fry the bacon until browned. Add nasi goreng spice mix, scallions and rice and stir-fry until hot.
Remove from heat, stir in tomato and season to taste. Serve fried rice topped with egg and remaining scallions.
Heat oil in a large wok over high heat. Stir-fry onions for 1 min. Add cabbage and stir-fry for 1-2 mins, until beginning to wilt. Add spice mix. Stir-fry for 1-2 mins, until fragrant. Add rice and stir-fry for 3-4 mins. Add shrimp and heat through.
Serve in bowls topped with fried eggs, satay skewers and sliced red chili, if desired.
nd whites are set. Serve nasi goreng topped with an egg. Sprinkle
Heat sesame oil and half the peanut oil in wok on high heat. Stir-fry onion, garlic, ginger and sambal oelek until onion has softened.
Add chicken; stir-fry until browned. Add shrimp; stir-fry until shrimp change color. Add rice, cabbage, bean sprouts, green onions and kecap manis; stir-fry until heated through. Season to taste.
Meanwhile, heat remaining peanut oil in large skillet on medium heat. Fry eggs until just set. Serve nasi goreng topped with eggs.
he soya sauce. Onion crisps (Goreng Bawang) is used as a
Add some of the Bami/Nasi vegetables and continue cooking quickly
br>Meanwhile, for the mee goreng, place mushrooms in small heatproof
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
hinese fried rice or Vegetarian Nasi Goreng (Fried Rice) (Recipe Number:44512).
erve hot with Vegetarian Nasi Goreng (Fried Rice){recipe number:44512} or plain
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and chili sauce; set aside.
Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high heat. When ...
Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
Crumble the stock cube into the water, stir to dissolve it and add to the rice.
Bring to a vigorous boil.
Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
Using a wok (ideally), heat a generous quantity of oil until it's just ...
Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
Stir the rice with a fork to separate the grains.
Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
Increase the heat to high and ...
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully ...