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Turn the heat up to high and toss, breaking up rice lumps by pressing them down with a spatula. Once there are no more lumps and the rice grains are dry and evenly coated in the sauce, turn off the heat and toss in half of the green onions. Plate the rice, and arrange all the fixins around/on the rice. Step 1/4. Start with breaking the clumps from the leftover rice. In a wok, toast the terasi paste over low heat, so it dries out into tiny granules and becomes aromatic. Fry an egg to be well done and set it aside. Place the nasi goreng fried rice on a plate or bowl and place the cucumber and tomatoes on the side. If you are using shrimp/prawn crackers, add a few on the side as well. Sprinkle some fried shallots/onions. (I like to use a lot, and find when mixed into the rice gives it a lot of extra flavor and texture). De-stem, de-seed, and thinly slice the chile. Quarter the lime. Roughly chop the cilantro. Cut the chive blossoms into 2-inch lengths. Whisk the eggs with ½ tsp fish sauce and a pinch of salt. Mix the oyster sauce, light soy sauce, and sweet soy sauce together. Break the rice into individual grains with your fingers. Heat oil in a large skillet or wok over high heat. Add chilli and garlic, stir for 10 seconds. Add onion, cook for 1 minute. Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised. Transfer to a bowl. Add shrimp paste, garlic and chilli into the wok with a little oil, then add in fish sauce, brown sugar, tamarind paste, tomato puree and soy sauce. Stir together and cook for a minute, then add cooled boiled rice and heat through, stirring often. Move the rice to a side of the pan. Add an egg in and scramble it, then mix it Add the red chili peppers and shrimp paste and stir-fry for another 1-2 minutes. Add the diced chicken to the pan and cook until it's no longer pink. Add the cooked rice and stir-fry for 5-7 minutes until

heated through and lightly browned. Add the sweet soy sauce, fish sauce, and ketchup and stir-fry for another minute. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper. Serious Eats / Qi Ai. Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Step 1. Heat the oil in a wok or a large, deep frypan over medium-high heat. When hot, add eschalots, chilli and garlic and fry the mixture for 2 minutes until eschalots are golden. Use whatever meat, seafood or tofu you like. And it can also be raw or cooked, just like when making mee goreng (fried noodles). Raw meat will need about 5 minutes of cooking before the rice is added, depending on how big the pieces are. You can also add some vegetables, if you like. Fry an egg (well-done) and set aside. Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer. Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Steps. In a small bowl, combine the chicken and 1 teaspoon of the kecap manis. Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce. Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside. 2. Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add a little more oil to the bare pan and add the rice. Turn the heat up and fry for 3-4 minutes, getting it a little crispy. Combine rice with the veggies.

Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using. Step by step instructions: In a small jug, whisk together the sauce ingredients then set aside. Place a large frying pan over a medium-high heat and add the oil. Add the pork and brown on all sides. Reduce the heat then add the carrot and crushed garlic to the pan. Cook while stirring for 5 minutes. Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet) Add garlic and onion, stir fry for 30 seconds. Add prawns/shrimp and white part of green onion, stir fry for 1 minute. Push everything to the side and pour the egg onto the other side. Step 3/5. On the remaining oil, stir-fry the shallots, garlic, minced chilies, and terasi paste in a wok over medium heat. After 1-2 minutes, add the shrimp. Cook for about 2 minutes, then add cabbage and leftover meat. Continue cooking for another 2 minutes, until the cabbage wilts slightly. Measure out the frozen peas in a microwave safe bowl and heat on high in the microwave for 30-40 seconds to thaw. Chicken Nasi Goreng: Fry the eggs: In a small frying pan (or use the same wok you'll use for the fried rice), heat 1 teaspoon peanut oil over medium heat. Once hot, crack the eggs into the pan. Secret Recipe Fried Rice with Satay 👍🌶: $17.90: Nasi Goreng Ayam Rangup 👍🌶: $17.90: Special Seafood Mee Mamak 🌶🌶🌶: $17.90: Special Beef Noodle 👍🌶: $18.90: Noodle in Tom Yum Kung 👍🌶🌶🌶: $18.90: Thai Style Fried Rice 🌶🌶: $18.90 Season with soy sauce and ketjap manis, to taste. Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking. To serve Start by whisking 2 eggs in a bowl, cook in a pan (like making scrambled eggs without milk) and set aside. Open top of microwave RICE PACK and heat in microwave on high for 60 seconds. In a separate pan, heat the 2 tbsp of

cooking oil, add 400g of sliced chicken/prawn. Cook for 2 to 3 mins on a medium to high heat Add garlic and chicken, cook until half surface turns white. Add prawns and cook for 1 minute until chicken is mostly cooked. Add cabbage and bean sprouts, toss for 1 minute until a bit wilted. Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit. All cakes are made using fresh ingredients, Secret Recipe strongly recommends you to consume the cake on the same day of purchase. Do note the cake shouldn't be kept at room temperature for longer than 30 mins (cream cake) - 1 hour to avoid melting and to maintain the quality of the cake.