Naso Goreng garnished with Sliced Omelet

Ingredients

• 5 oz rice
• 5 oz grilled chicken breast
• 3 - 4 cloves of garlic
• 1 medium-sized onion
• 2 pinches of shrimp paste
• 1 oz butter or margarine
• 2 - 3 twigs of celery
• 5 - 6 slices of ginger
• black or white pepper
• 2 - 3 bouillon cubes
• 6 tablespoons of soy sauce

Procedures

1. The rice should be cooked dry.
2. Let the rice cool off, stir in order to prevent lumps.
3. Slice or dice the chicken breast and onion.
4. Squeeze the cloves of garlic.
5. Cut the celery thinly.
6. Heat the butter and add the sliced / diced onions and sauté the onions.
7. Add the squeezed garlic, shrimp paste, slices of ginger, a dash of black - or white pepper and stir.
8. Pulverize the bouillon cubes.
9. Add the rice, the soy sauce and stir; the rice should be light brown.
10. Turn stove off, add the thinly - sliced celery and stir.
11. Garnish with a thinly-sliced omelet.