Nasi Goreng – Classic

Heat 1 tablespoon oil in a frying pan, scramble the eggs with the soy sauce, add to the frying pan and fry until firm, turning a few times to the other side. On a plate, cut eggs into narrow strips. Cut the chicken into narrow strips. Clean and rinse the scallions and cut into fine rings. Peel and peel the onions, garlic and ginger. Slice the onions and chop the garlic and ginger. Halve and clean the chili pepper(s) and cut them into strips.

Roast the peanuts and the coconut slices (or coconut flakes) in a wok without fat and then set aside. Heat a dash of oil in the wok, add the garlic, ginger, onions and chilies and stir-fry for 5 to 10 minutes. Stir in the cooked long-grain rice and stir-fry for another 3 to 5 min.

Add scallions, chicken, crab tails, soy sauce, juice of one lemon and sugar, stir-fry throughout.

Stir in egg strips and season. Garnish the dish with the peanuts and shredded coconut and bring to the table hot on the spot.

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