Nasi Goreng by John Quigley of Red Onion in Glasgow

Nasi Goreng is a traditional Indonesian/Malasian streetfood dish. The name Nasi Goreng means fried rice. The key to successful fried rice is to use yesterday’s rice and the dish in general is a perfect way of using up leftovers! You can make the dish richer by changing the hen eggs and trying it with a fried duck egg.

Ingredients: Serves 4

Time: 20mins

250g leftover roast chicken

4 shallots, peeled and sliced

Small handful of peas

Small handful of sweetcorn

3 garlic cloves

1 red chilli

1 tbsp brown sugar

2 tbsp soya sauce

1 tbsp tomato puree

400g white long grain rice

3 spring onions, finely sliced

2 tbsp fresh coriander, chopped

4 fried eggs

Salad:

1/3 x cucumber, de-seeded and cut into batons

1 x red pepper, cut into fine strips

1 red onion, finely sliced

Small handful beansprouts

20g peanuts

2/3 tbsp sweet chilli sauce

Juice of 1 lime

Method:

1.Cook the rice to the packets instructions, drain and leave to cool. Ideally, use rice which is a day old.

2. Blend two of the shallots, garlic, chilli, sugar, tomato puree and soya sauce in a food processor until smooth.

3. In a hot pan add some oil, add the sliced shallots, the shredded chicken and the paste made above. Cook for a couple of minutes and then add the cooked rice and fry for 3-4 minutes until heated through. Next add in the spring onions, peas, sweetcorn and coriander and combine until everything is heated through thoroughly.

4.Combine all the ingredients for the salad and dress with sweet chilli sauce and lime juice.

5.Divide rice between plates and top with a fried egg each and salad on side.

In association with Taste Communications.

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