Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston.
We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.
Indonesian Fried Rice (Nasi Goreng)
SERVES 4
PREP: 10 MINS
COOK: 10 MINS
Ingredients
3 tablespoons sunflower oil
200g chicken breast, halved horizontally to make 2 thin steaks
1 small brown onion, diced
2 cloves garlic, crushed
1 long red chilli, sliced
1 carrot, shredded
3 cups cooked long grain rice
2 cups cabbage, shredded
80g bean sprouts
2 tablespoons kecap manis (sweet thick soy available at supermarkets)
2 teaspoons sesame oil
2 green shallots, sliced
To garnish:
4 eggs
1 tablespoon Asian fried shallots
200g Perino cherry tomatoes, sliced
1 Lebanese cucumber, sliced
Heat 1 tablespoon of the oil over a medium heat in a large frying pan or wok. Cook the chicken steaks for 2 minutes each side, or until cooked through. Once cool, dice the chicken into 1cm pieces and set aside.
Meanwhile heat 1 tablespoon of oil in the same pan over a medium-high heat. Cook the onion, garlic and chili for 2 minutes before adding in the carrot and rice. Stir-fry for 2-3 minutes to heat the rice through. Add in the cabbage, bean sprouts, kecap manis, sesame oil, green shallots and reserved chicken. Toss through for 2 minutes to coat everything in the sauce.
In a separate fry pan, fry the eggs in the remaining oil for 3 minutes, or until cooked to your liking.
To serve divide the rice amongst serving bowls and garnish each with a fried egg, and fried shallots. Arrange the tomato and cucumber on the side. Serve with extra sliced red chili on the side. Enjoy!
Courtney Roulston caters for the Sydney Swans on a weekly basis cooking for the playing group during their busy schedule. Courtney first rose to fame after competing in Series 2 of Masterchef (2010). To learn more about Coutney head to here Instagram page here.
