I find this such an easy yet tasty supper dish, it has a strong connection to Nasi Goreng but as with most recipes of this nature by the time they get to our shores there is very little left which is authentic. One strong tip is to cook your rice a couple of hours before you need it and let it go cold you should never try to fry warm rice, you end up with a stodgy mess. Also you can change things around a little, if you do not like prawns it works just as well with fresh chicken cut into cubes, but you do need to keep the peanuts and also the peas as they give the slight sweetness which make the dish. This is a great sit in front of the tele dish with a cold beer.
Ingredients
- Half a pack of smoked streaky bacon
- 1 green seeded chili
- 1 medium onion
- 1 tablespoon of Olive oil
- 2 tablespoons of roast peanuts
- 3 tablespoons of frozen small peas
- 10 raw tiger prawns or any prawns
- 1 cup of basmati rice
- 2-3 tablespoons of soy sauce
Method
- Early in the day cook your rice, rinse it first, then simply place it in boiling salted water for 12 mins then drain and leave to go cold.
- Chop the bacon into thin match sticks
- Fry them in a tiny little bit of oil in your wok till they are turning crispy
- Add the finely chopped onion and the chili, cook on a medium to high heat for about 5 minutes
- Add the peanuts, prawns if frozen and peas give a good stir for 2-3 mins then add your rice, again a good stir, if using fresh prawns now is the time to add them as they only take 2 mins to cook
Add the soy sauce stir again and then serve,
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