South East Asian favourite recipe for Chicken Nasi Goreng, with hints of soy sauce, garlic and chilli

Ingredients
2 eggs (from your pantry)
1 cup basmati rice
4 courgettes – cut off ends and dice (1cm)
2 carrots – peel and dice (1cm)
2 breasts free range chicken – dice (1cm)
1 tsp fish sauce
1 fresh chilli – deseed and slice finely
10g fresh coriander – chop coarsely
2 cloves garlic – crush, peel and chop finely
20g fresh ginger – peel and grate finely
1 onion – peel and chop finely
4 tbsp soy sauce
1 tbsp sugar (from your pantry)
vegetable oil (from your pantry)
salt & black pepper (from your pantry)

How to
Boil a kettle of water for the rice.

Place a saucepan of lightly salted boiling water over high heat. Add the rice and (once boiling again) reduce the heat to medium and cook for 15 minutes. Drain in a colander.

Beat the eggs in a mug – one at a time. Place a frying pan over high heat and add a little oil to coat the pan. When the oil is hot, add one beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets, then slide onto a plate. Repeat with the rest of the eggs. Roll up each omelette and slice crossways into thin ribbons.

Prepare all ingredients as indicated above. Once the rice is cooked, place a large frying pan or wok over high heat. Add a few glugs of oil along with the onion, garlic, ginger, chilli, chicken, carrots and sugar.

Sauté for about 5 minutes stirring often. Now add the courgettes and cooked rice and cook for another 3 minutes, stirring often. Finally, stir in the soy sauce and fish sauce. Turn the heat off.

Serve in a bowl topped with egg ribbons and fresh coriander.

 

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.