Malaysian Nasi Goreng
Collaboration with Sunbeam
Serves 4 | 
Prep 15 mins | 
Cook 15 mins
Ingredients
- 185g Ayam Malaysian Nasi Goreng Paste
- 300g boneless chicken, diced into 2cm pieces
- 1 large brown onion, sliced
- 250g peeled, raw prawns
- 100g green beans, trimmed and chopped
- 3 cups cooked rice
- 4 eggs
- Lettuce, sliced cucumber and tomatoes, to garnish
Method
- Combine paste, chicken and onion in the Sunbeam Ellise Stainless Steel banquet frypan over medium heat. Stir-fry for 6 minutes.
- Add prawns and green beans, cook for a further 5 minutes.
- Add cooked rice and stir until well coated and heated through.
- Spoon into four serving bowls.
- Fry the eggs and place on top of the Nasi Goreng. Serve with lettuce, cucumber and tomatoes.
Tip: Substitute the chicken and prawns with vegetables.
