User Manual

Nasi Goreng
Method
Place the Deep Pan into your
Multifunction Pot; heat 1 tablespoon oil
on medium-high.
Add chicken and cook until
golden brown; transfer to a plate and
heat 1 tablespoon oil.
Add prawns and cook for 3 minutes,
or until just cooked through; transfer to
a plate and heat 1 tablespoon oil
on medium.
Add spring onion, garlic, chilli and
shrimp paste; cook until fragrant.
Add rice, kecap manis, soy sauce,
salt and pepper, chicken and prawns;
mix to combine.
Transfer to a large bowl; cover to
keep warm.
Wipe the Deep Pan clean with
paper towel; heat 1 tablespoon oil
on medium-high.
Crack eggs into the Deep Pan; fry until
sunny side up, or to your liking.
Season eggs with salt and pepper.
Divide rice between 4 serving plates
and serve with a fried egg on top.
Ingredients
4 tablespoons vegetable oil
400g chicken thigh fillets, thinly sliced
300g medium green king prawns,
peeled and deveined
4 spring onions, chopped
3 cloves garlic, crushed
1 long red chilli, deseeded
and chopped
2 teaspoons shrimp paste
1 1/3 cups Jasmine or long grain white
rice, cooked and cooled in the fridge
2 tablespoons kecap manis
1 tablespoon soy sauce
Salt and freshly ground pepper, to taste
4 eggs
Deep
Pan
4
Serves
25
Minutes
This hearty
meal is so easy to
make and tastes
fantastic!