Name: Spicy chicken nasi goreng
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
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 pea; coriander leaves, to serve

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Spicy chicken nasi goreng

Spicy chicken nasi goreng

Lucy Netherton

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 pea
coriander

leaves, to serve

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Nutrition: per serving

kcal529
fat23g
saturates4g
carbs45g
sugars3g
fibre5g
protein36g
salt2.6g

Method

step 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.
step 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.
step 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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A star rating of 4.5 out of 5.7 ratings

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