Nasi Goreng:Fried Rice Inspired by Royal Naval Academy meals & Dutch Chinees-Indisch Takeout

Cook 390 g of long grain rice in 2 cups of chicken stock in an Instant Pot, adding a splash of lemon juice for better texture.

Let the rice cool and refrigerate overnight to dry out.

Chop 100 g of leek and wash thoroughly to remove dirt.

Pressure cook 300 g of chicken breast with 250 ml of water, 50 g of chopped onion, 1 star anis, 15 g of sugar, and 1 tsp of salt for 7 minutes, followed by a natural release for 5 minutes and a quick release.

Remove the chicken from the pressure cooker and discard the stock.

Rough chop the onion and dice the garlic for later use.

In a non-stick pan, heat 1 tbsp of oil and prepare an omelette with 2 eggs, a pinch of salt, and a pinch of white pepper, cooking over medium heat without browning the egg.

Equipment Needed

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