Name: Chicken Nasi Goreng
Cook time: 216 min
Total time: 216 min
Yield: 4
Ingredients: 1 ½ cups long-grain white rice; 2¼ cups water; 2 tbsp vegetable oil; 2 cloves garlic, crushed; 1 long red chilli, deseeded, finely chopped; 2 large carrots, peeled, finely chopped; 250 g chicken breast fillet, thinly sliced; 1 bunch bok choy, shredded; 100 g green cabbage, finely shredded (1 cup); 3 green spring onions, diagonally sliced; 2 tbsp tomato sauce; 2 tbsp soy sauce; 1 tbsp kecap manis; 1 tbsp fish sauce; 4 eggs; Thinly sliced red chilli, to garnish (optional)

A healthy and economical meal for the whole family.

Ingredients

1 ½ cups long-grain white rice

2¼ cups water

2 tbsp vegetable oil

2 cloves garlic, crushed

1 long red chilli, deseeded, finely chopped

2 large carrots, peeled, finely chopped

250 g chicken breast  fillet, thinly sliced

1 bunch bok choy, shredded

100 g green cabbage, finely shredded (1 cup)

3 green spring onions, diagonally sliced

2 tbsp tomato sauce

2 tbsp soy sauce

1 tbsp kecap manis

1 tbsp fish sauce

4 eggs

Thinly sliced red chilli,  to garnish (optional)

Method

1.Place rice and water in a large saucepan. Bring to boil. Simmer, covered, for about 12 minutes. Remove from heat. Stand, covered, for 5 to 10 minutes. Spread out onto a tray. Refrigerate, uncovered, for 3 hours, or overnight, to dry out.

2.Heat half the oil in a non-stick wok over a high heat until hot. Add garlic, chilli and carrots. Stir-fry for  1 minute. Add chicken. Stir-fry  for a further 2 minutes, or until  almost cooked.

3.Add rice, bok choy, cabbage, onions and combined sauces. Stir-fry for 5 minutes, or until chicken is cooked and vegetables are wilted. Cover to keep warm.

Heat remaining oil in a large, non-stick frying pan until hot.  Crack eggs, one at a time, into pan. Cook on one side only, for about  3 minutes, or to your liking.

Serve eggs over rice. Garnish  with chilli (optional).

Hannah Oakshott

Ingredients

Method

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