Nasi Goreng

Ingredients

• 350g (12oz) long grain rice
• 2 tbs vegetable oil
• 1 egg
• 450g (1lb) chicken breasts, diced
• 1 large carrot, thinly sliced
• 1 small red pepper, diced
• ½ tsp Schwartz Coriander Ground
• ½ tsp Schwartz Ginger Ground
• ¼ tsp Schwartz Cayenne Chilli Pepper
• 1 tsp Schwartz Garlic Cooking Paste
• 4 tbs dark soy sauce
• 1 tbs Thai fish sauce
• 1 tsp caster sugar
• Schwartz Nutmeg Ground pinch
• 175g (6oz) fresh beansprouts
• 1 bunch spring onions, sliced
• 100g (4oz) cooked shelled prawns
• Squeeze of lime juice

Method

STEP 1Cook the rice in boiling, salted water until just tender. Drain. Meanwhile, heat a little oil in a frying pan and cook the egg into an omelette, set aside and cut into strips. Meanwhile, heat the oil in a large frying pan or wok and stir fry the chicken for 5 minutes, adding the carrot and red pepper for the last minute.

STEP 2Add the Spices and the Garlic and cook for a few seconds, stirring. Add the remaining ingredients and cooked rice. Cook over a high heat for a further 4-5 minutes adding the egg strips for the last minute, stirring continuously. Squeeze the lime juice in and serve.

Enter a review

Recipe Comments

Sign In/ Join Cooking Club to leave a comment

This recipe uses

Coriander Ground

Ginger Ground

Cayenne Chilli Pepper

Garlic Cooking Paste

Nutmeg Ground