Singapore is the gastronomic melting point of three culinary cultures – chinese, Malay and Indian. From this melting pot has emerged a delightful blend of food unique in style and taste.
A great way of using left over rice, nasi goreng used to be a populat breakfast dish in Singapore. It can also be treated as a delicious one – dish meal for any time of the day.
Medium onions - 2
Cloves of garlic - 2
Green chilli - 1
Eggs - 2
Cooked rice - 6 cups
Refined oil - 1/4 cup
Diced boneless cooked chicken - 1/2 cup
Shelled and deveined prawns - 1 cup
Salt - 1 tsp
Coconut milk - 1 cup
Soya bean sauce - 1 tablespoon
Sugar - 1 tsp
Slice one onion thinly and fry till golden brown. Remove on a piece of paper to drain. Bring together the remaining onion, garlic and green chilli. Make two thin omelettes with the eggs. Shred finely. Stir the rice with a fork lightly but thoroughly to make sure the grains are separate.
Heat 2 tbsp. Oil in a karahi and fry the ground paste for 2 minutes. Add the chicken and prawns. Fry till the prawns turn pink. Remove and set aside.
Heat the remaining oil in the karahi. Put in the rice and salt; fry on high heat till the rice is coated with the oil.
Add the chicken mixture, coconut milk, soya sauce and sugar. Mix well and cook over a high heat till the moisture evaporates.
Serve garnished with the fried onion and omelette shreds.
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