Chicken Nasi Goreng with Red Rice & Kecap Manis

Chicken Nasi Goreng with Red Rice & Kecap Manis

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 19, 2020.
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Ingredients

Rice

  • 2/3 pack red rice
  • 1 broccoli, finely chopped
  • 2 carrot, cut in half & thinly sliced on an angle
  • 250g frozen peas

Egg

  • 2 eggs
  • 2 tsp soy sauce
  • 3/4 tsp oil

Chicken

  • 1/2 red onion, thinly sliced
  • 550g free range lean chicken breasts, thinly sliced
  • 80g nasi goreng sauce
  • 1/2 tsp salt
  • 1/2 tsp oil
  • 1/2 pack kecap manis
  • 1/2 lemon, juiced

To Serve

  • 1 pack mung bean sprouts
  • 1/2 pack kecap manis
  • 1/2 lemon, cut into wedges

Steps

  1. Before you start. Bring a large pot of salted water to the boil.
  2. Prep & cook rice. Cook rice in pot of boiling water on high heat for about 25 minutes, until tender. Meanwhile, prep broccoli and carrot. Add broccoli, carrot and peas for last 3-4 minutes of cook time. Drain well.
  3. Prep & cook egg. In a bowl, whisk together egg and soy sauce. Heat oil in a large, non-stick fry-pan on medium heat. Add egg, gently scramble with a wooden spoon, then let set as an omelette. Cook for 2-3 minutes, or until set. Remove from pan, thinly slice and keep warm. Reserve pan.
  4. Prep chicken. Prep onion. Pat chicken dry and thinly slice. Toss chicken in a bowl with onion, nasi goreng sauce and salt.
  5. Cook chicken. When rice has about 8 minutes cook time remaining, heat oil in reserved pan on medium-high heat. Stir-fry chicken for about 3 minutes, until just cooked through.
  6. To finish. Reduce heat to low and add drained rice and vegetables. Stir through first measure of kecap manis and lemon juice and season to taste with salt and pepper. Prep lemon for serving.
  7. Serve. Nasi goreng topped with egg, mung bean sprouts, kecap manis and lemon wedges for squeezing.

Nutritional Information

Energy 1853 kj
443 kcal
Protein 44.7g
Carbohydrate 33.9g
Fat 12.1g