2 pete pods (stink bean)
400 g cooked white rice
2 eggs, beaten
50 g chicken thigh
20 g peeled shrimp
2 big red chilli, sliced 1 cm long
1 stalk spring onion, sliced 1 cm long
20 g shallots
30 g red onions
20 ml cooking oil
½ tbsp soy sauce
2 tbsp fish sauce
1 tbsp sweet soy sauce
1 tbsp oyster sauce
½ tbsp sugar
½ tsp ground white pepper
1 tsp chicken powder
½ tbsp butter
Blend or puree the shallots and garlic.
Add large red chilies and spring onions.
Add white rice then stir until the ingredients coat the rice evenly.
Add the rest of the seasoning and stir.
Add butter and coat rice evenly.
Refrigerated leftover rice makes the best fried rice.
Transfer the Nasi Goreng Pete to a serving plate and garnish with fried onions.
Complete the petai fried rice with julienned omelette, crackers and pickles.