Spicy Chicken Nasi Goreng
This is a classic Indonesian fried rice dish, perfect for a quick dinner. It combines sliced chicken breast with a spicy nasi goreng paste, cooked basmati rice, and peas. The dish is finished with a thin omelette, crispy fried shallots, and fresh coriander leaves for a complete meal full of vibrant Asian flavours. It serves two people and can be ready in about 25 minutes.
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
Method
- Warm the majority of the oil in a large wok and cook the shallot rings until they become crisp and golden. Take them out using a slotted spoon, add salt, and let them drain on kitchen paper. Combine the beaten eggs with 1 tsp of the soy sauce and some black pepper.
- Remove most of the oil from the wok and clean it with kitchen paper. Pour in the seasoned eggs, tilting the wok to create a thin layer of omelette. Cook until firm, then take it out. Roll the omelette, slice it, and put it to one side.
- Place the nasi goreng paste and the sliced chicken into the wok and cook thoroughly, adding a little water if the mixture begins to stick. Add the rice and the rest of the soy sauce, stirring well to coat everything. Heat the mixture until it is very hot. Stir in the sliced omelette and the frozen peas to warm them. Divide the rice between two bowls and garnish with the crispy shallots and coriander leaves.
Nutrition (per serving)
Calories529 kcal
Fat23 g
Saturates4 g
Carbs45 g
Sugars3 g
Fibre5 g
Protein36 g
Sodium1040 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisineasian
