Speedy Chicken Nasi Goreng

Nutrition per serve

Ingredients

• 1pcs carrot
• 300g chicken tenderloins
• 250g microwave jasmine rice
• 150g peas
• 40g nasi goreng paste
• 10g fried shallots
• 10ml vegetable oil
• 15ml soy sauce
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Bring a small saucepan of water to the boil for the peas. Halve the carrot lengthwise, then thinly slice on an angle. Thinly slice the chicken. Massage the packet of rice to loosen. Cook the peas in the pan of boiling water for 2 mins or until tender. Drain.
2. Step 2 — Start stir-fry
   Heat a drizzle of vegetable oil in a medium deep frypan over high heat. Stir-fry the carrot for 2-3 mins until slightly softened. Add the chicken and stir-fry for 2-3 mins until browned. Add 2 tsp nasi goreng paste (see Make it yours) and cook, stirring, for 1 min or until combined.
3. Step 3 — Finish stir-fry
   Add the rice to the chicken mixture and stir-fry, breaking up any lumps, until warmed through. Add 2 tsp nasi goreng paste* and 3 tsp soy sauce and stir-fry for 1-2 mins until hot and slightly caramelised. Stir in the peas. Remove the pan from the heat and cover to keep warm.
4. Step 4 — Fry eggs
   Heat a drizzle of vegetable oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking (see Make it yours).
5. Step 5 — Serve up
   Divide the nasi goreng and fried eggs among bowls. Scatter over the fried shallots and enjoy!
6. Step 6 — Make it yours
   Nasi goreng paste gives a lovely flavour to the dish but it does have a chilli kick. If you don't like too much heat, reduce the amount to taste. ~ Prefer omelette strips to fried eggs? Lightly whisk the eggs and cook as an omelette, then thinly slice and serve on top of the nasi goreng.

Allergens

Sojabohnen, Eier