Nasi Goreng

When we were on our honeymoon in Kuala Lumpur and Kota Kinabalu we came across Nasi Goreng and were informed that it was the "national dish" of Malaysia by many locals. We got to enjoy this dish on a trip into the jungle. We were taken right out into the middle of no where to this small village, we ate at a small open walled shed, the air-conditioner consisted of a water sprinkler on a tin roof. We were served Nasi Goreng with chicken that was killed only hours earlier. I was scared to eat it, so sure I would get food poisoning but in the end I couldn't resist.

Nasi Goreng 

Chicken & Marinade 
Chicken breast
1/3 cup soy sauce
2 tablespoons caster sugar
2 teaspoons minced ginger
2 teaspoons minced garlic
1 tablespoon fish sauce
1/2 red chilli, seeds removed thinly sliced

Combine all of the ingredients with the chicken and let sit in marinade for at least 30 minutes. Put chicken and sauce into an oven tray and roast in a 180 degree Celsius oven and cook for 30 minutes, until chicken is cooked through.

Nasi Goreng
2 cups white rice
1/2 brown onion, diced
1/2 carrot, diced
1 teaspoon minced ginger
1 teaspoon minced garlic
1/2 red chilli, seeds removed thinly sliced
1 bunch pak choy, thinly sliced
1 tablespoon soy sauce
1 tablespoon brown sugar
Eggs

Bring 2 cups of water to the boil and add the rice, reduce heat to simmer for 15 minutes. In a wok or electric frying pan, fry carrot and onion until soft. Add the garlic, ginger and chilli and stir-fry for 1 minute. Stir through the cooked rice, add the pak chou, soy sauce and brown sugar and stir through to combine.

Fry the eggs, ensuring the yolk is still soft. Serve the rice topped with the fried egg with the chicken on the side.