Nasi goreng, the national dish of Indonesia, started out as a simple breakfast dish cooked to use up leftover rice. It’s now served in nearly every warung (family restaurant) across the country with a fried egg, sliced cucumber, chilli sambal and prawn crackers. It’s flavoured with a paste containing shallots, chilli, garlic and tamarind resulting in a delicious savoury dish full of umami - the 5th taste after salty, bitter, sour and sweet.

• Chicken Spices: garlic, turmeric, Kashmiri chilli, black pepper, cumin, onion, coriander, ginger, galangal
• Paste Spices: tamarind (tamarind and cornstarch), coriander, onion, garlic, cumin, chilli, galangal, amchur
• Sambal Spices: Kashmiri chilli, mild chilli flakes, chilli, garlic, cumin, coriander, red bell pepper

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

• 250g diced chicken (thighs are best) or mushrooms for a veg version
• 1 bunch of spring onions (including all the green bits)
• 150g shallots or 1 medium red onion
• ½ cucumber
• 100g peas (fresh or frozen)
• 1 lime
• 4 eggs (any size)
• 1 tbsp tomato puree
• 2 tbsp fish or soy sauce or gluten-free alternative
• 1 tbsp sugar
• 300g long grain or basmati rice
• Prawn crackers to serve (optional)                         

• Large frying pan x 2
• Small pan, Blender
• Mixing bowl
• Medium saucepan