Spicy chicken nasi goreng

Spicy chicken nasi goreng

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A fried rice dish from Indonesia with eggs, chicken, coriander and plenty of spicy Asian flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
529
protein
36g
carbs
45g
fat
23g
saturates
4g
fibre
5g
sugar
3g
salt
2.6g

Ingredients

  • 2 tbsp sunflower oil
  • 3 shallots, sliced into thin rings
  • 2 large eggs, beaten
  • 2 tbsp low-salt soy sauce
  • 1 tbsp nasi goreng paste (we used Yeo's)
  • 1 large skinless chicken breast, sliced
  • 250g pouch cooked basmati rice (or 250g cooked and cooled basmati rice)
  • 100g frozen peas
  • coriander leaves, to serve

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Method

  1. Heat most of the oil in a large wok and fry the shallots until crispy and golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Season the eggs with 1 tsp of the soy sauce and some black pepper.
  2. Pour out most of the oil from the wok and wipe with kitchen paper. Add the eggs, swirl to coat the pan in a thin omelette layer, cook until set, then remove. Roll up, slice and set aside.
  3. Add the paste to the wok with the chicken and cook through, adding a splash of water if it starts to stick. Tip in the rice and remaining soy sauce, then mix well to coat all the grains. Heat through until piping hot. Add the omelette and the peas, warm through, then divide into 2 bowls and top with the shallots and coriander.

Recipe from Good Food magazine, April 2013

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Comments

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cshobbs's picture
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Excellent! However I did use a stir through sauce bcause I couldn't find any paste. I also added some veg.

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