Flavoured with garlic, ginger and chilli, this tempting dish with thin and tender strips of lean beef and juicy prawns is a variation on the classic ‘Nasi Goreng’. It's perfect for a relaxed lunch as much of the dish can be prepared ahead.
To prepare ahead, marinate the beef and cook the rice up to 8 hours ahead. You could also make the omelette. Cover and keep everything in the fridge until ready to use. Make sure that the rice is reheated thoroughly. * This is an ideal way to use up leftover rice and many types can be used, including brown rice and basmati. ‘Easy-cook’ varieties, which are treated to keep the grains separate, work especially well. Avoid short-grain rice such as risotto and pudding rice and Thai fragrant rice, which becomes sticky with prolonged cooking.
I usually make my own version of this calling it Spicy Rice. I tend to chuck anything in it that I have in the fridge whether that be smoked pork sausage, chicken, etc. On this occasion I decided to follow this recipe pretty much to the letter and it was great. I had to use chicken as didn't have beef, and substituted dry Fino sherry for the sherry vinegar. Towards the end I did add 1/2 tsp Knorr Thai 7 Spice as I didn't know if it was going to be spicy enough for our palate, but to be honest, I don't think it was needed. Another great recipe by Maggie! - 18 Sep 2016