Sometimes referred to as Indonesian Fried Rice, this Nasi Goreng is similar to the Spanish Paella. This version however, uses a beautifully fragrant almond paste and it also has a nice bit of a chilli kick to it!
Put the peppercorns, nutmeg, almonds, turmeric, salt and chilli flakes in a pestle & mortar or food processor and combine – it doesn’t need to be completely smooth. Once combined, put into a bowl and set aside.
Combine the ginger, garlic, lemon grass and lime juice in a pestle and mortar until smooth. Mix in the fish sauce, oil and lime juice.
Add the dry almond mix to the ginger/garlic and mix to form a paste. Set aside.
Heat 1 tablespoon of olive oil in a pan and fry the chicken pieces until cooked through, about 5-7 minutes.
Boil the rice until cooked. Drain and put to the side.
Heat the rest of the olive oil in the pan and lightly fry the onions and mushrooms until golden brown.
Put the green beans on to boil.
Add the paste to the onions and mushrooms and cook for 2 minutes.
Add the rice and boiling water and continue to cook until the water has reduced.
Add the chicken, prawns and half the green beans and cook for a further 2 minutes.
Beat the eggs, milk and tamari sauce (optional).
In a separate pan heat a little oil and make an omelette with the whisked egg mix.
Once the omelette is cooked, slice into 2x1 inch pieces.
Serve the Nasi Goreng, topped with the chopped omelette and finely chopped coriander (cilantro).
To keep it vegetarian, replace the meat and fish with courgette (zucchini), aubergine (eggplant), Portobello mushrooms and/or tofu.
Don't freeze the omelette, simply make a new one when preparing leftovers.
Add some spinach at the same time as the chicken/prawns for a green veggie boost.
If you don't have tamari sauce you can use a low salt soy sauce, or omit this ingredient completely.