Nasi Goreng with Chicken, Vegetables and Eggs

Nasi Goreng with Chicken, Vegetables and Eggs

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 11, 2018.
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-You can cook the rice earlier in the day, cool completely and store in the fridge until needed. This will save a lot of time when making this recipe.

Ingredients

Rice

  • 75g Japanese brown rice

NASI GORENG

  • 140g lean chicken breast strips
  • 1 pack nasi goreng paste
  • ½ pack slaw
  • ¼ pack frozen edamame beans
  • 1 pack sweet chilli sauce
  • ¼ red onion, thinly sliced

EGGS

  • 2 eggs

TO SERVE

  • ½ pack mung bean sprouts
  • ½ bunch coriander, chopped
  • ½ lime, cut into wedges

Steps

  1. Cook rice. Add rice and a pinch of salt to a small pot and cover with water. Cook on high heat for 18-20 minutes, stirring occasionally, until cooked through
  2. Prep & cook nasi goreng. Heat ¾ tsp oil in a large, non-stick fry-pan on high heat. Cook chicken, without stirring, for 2 minutes. Stir chicken, then add nasi goreng paste, slaw and edamame beans. Cook for 4-5 minutes, until chicken is cooked. Set aside in a medium bowl
  3. Cook eggs. Wipe same pan clean and return to medium heat with ¾ tsp oil. Crack eggs into pan and season. Cook for about 4 minutes, or until cooked to your liking. Set aside and reserve pan.
  4. Finish rice. Drain rice well, then add to reserved pan and return to a medium heat. Add chicken, vegetables, sweet chilli sauce, onion and ½ tsp salt. Toss well to combine and heat for about 1 minute. Season.
  5. Prep garnishes.
  6. . Serve nasi goreng topped with eggs, mung bean sprouts and coriander. Squeeze over lime.