Hainanese chicken nasi goreng

Dan Hong adds a twist on Hainanese chicken rice by creating a mashup with another classic: nasi goreng!

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 1 long red chilli
• 2 tbsp sugar
• 80ml (⅓ cup) vinegar

• 3 cm ginger, peeled and roughly chopped
• 2 cloves garlic
• ½ tsp salt 
• 1 bunch coriander roots scraped clean
• 1 spring onion, roughly chopped 
• 2 tbsp vegetable oil 
• 1 egg 
• 1 tsp sugar
• 1 tbsp light soy
• 1 tsp sesame oil
• 6 cups leftover Hainanese chicken rice 
• 2 cups leftover Hainanese chicken, shredded 
• 1 cucumber, seeds removed and finely diced
• 4 eggs, fried sunny side up
• Sweet soy, fried shallots and prawn crackers, to serve

Instructions

1. Make the pickled chillies by bringing sugar and vinegar to the boil. Slice the chilli into thin slices, and mix into the vinegar mixture. Allow to cool before using.
2. Make a paste by blending ginger, garlic, salt, spring onions and coriander. Alternatively you can do this with a mortar and pestle. 
3. For the fried rice, add vegetable oil to a hot wok. Fry one egg, breaking it up with your spoon as it cooks. Then add the paste and fry until fragrant. Add in the cold rice, season with salt, sugar, white pepper and soy sauce and a dash of sesame oil. Cook, mixing to break up grains. Add the chicken and cucumber, pickled chilli and spring onions and toss through.
4. Portion rice across four serving bowls.
5. In a separate pan, fry the eggs sunny side up. Place on top and drizzle with sweet soy. Garnish with fried shallots and serve with prawn crackers on the side. 

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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