Chicken Red Rice Nasi Goreng with Kecap Manis

Chicken Red Rice Nasi Goreng with Kecap Manis

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 9, 2019.
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Ingredients

RICE

  • 1 pack red rice
  • 250g frozen peas
  • 1 broccoli, finely chopped
  • 1 carrot, halved lengthways and thinly sliced
  • 1 courgette, halved lengthways and thinly sliced

OMELETTE

  • 2 eggs
  • 2 tsp soy sauce

CHICKEN

  • 1 pack lean chicken breasts, thinly sliced
  • 1 red onion, thinly sliced
  • 1 pack nasi goreng paste
  • 2 tsp kecap manis
  • Juice of 1/2 lemon

TO SERVE

  • 1 pack mung bean sprouts
  • Remaining kecap manis
  • 1/2 lemon, cut into wedges

Steps

  1. Bring a pot of hot salted water to the boil.
  2. Prep & cook rice. Cook red rice in pot of boiling water on high heat for about 25 minutes, until tender. Add peas, broccoli, carrot and courgette for final 3-4 minutes of cook time. Drain well.
  3. Prep & cook omelette. In a bowl, whisk together eggs and soy sauce. Heat 3/4 tsp oil in a non-stick fry-pan on medium heat. Add eggs, scramble them a little with a wooden spoon then let set as an omelette. Cook for 2-3 minutes, or until set. Remove from pan and thinly slice. Keep warm and reserve pan.
  4. Prep & cook chicken. Toss chicken in a bowl with onion, nasi goreng paste and 1/2 tsp salt. When rice has about 6 minutes cook time remaining, heat 1 tsp sesame oil in reserved pan on mediumhigh heat. Stir-fry chicken for 3-4 minutes, until just cooked through.
  5. Reduce heat to low and add drained rice and vegetables to pan. Stir through first measure of kecap manis and lemon juice and season to taste.
  6. Serve nasi goreng topped with mung bean sprouts, egg, kecap manis and lemon.

Nutritional Information

Energy 1875 kj
448 kcal
Protein 45.7g
Carbohydrate 33.6g
Fat 12.9g