Indian nasi goreng

Name: indian nasi goreng
Total time: 35 min
Yield: 4
Ingredients: 4 shallot; 2 clove garlic; 2 Red pepper; 50 milliliters peanut oil; 300 gram chicken breast; 1 little leeks; 2 spring / forest onion; 1 root; 3 egg; 2 tablespoon milk; 1 teaspoon trassi; 600 gram pandan rice; 2 tablespoon ketjapmarinademanis; 2 tablespoon soy sauce; 100 gram shrimp

Ingredients

4 shallot
2 clove garlic
2 Red pepper
50 milliliters peanut oil
300 gram chicken breast
1 little leeks
2 spring / forest onion
1 root

3 egg
2 tablespoon milk
1 teaspoon trassi
600 gram pandan rice
2 tablespoon ketjapmarinademanis
2 tablespoon soy sauce
100 gram shrimp

Directions

Rub the shallots, garlic and red pepper finely into a mortar or puree in a food processor to a boemboe.
Heat the oil in a stirring and add the Bumbu spice. Let something thicken.
Add the chicken cubes and stir-fry 3-4 minutes. Put the leek and carrot through it and stir-fry for another 2-3 minutes.
Beat the eggs with the milk and scoop with the trassi through the chicken-vegetable mixture.
Add the cooked rice in portions and stir fry with dashes of ketjapmarinadenaar until the nasi seasoning is warm.
Scoop the shrimp through.