Nasi Goreng

COOK TIME - 20-30min
2 SERVINGS

This dish is a popular street food in Indonesia made of fried rice, veggies, tender chicken with bursts of sweet & spicy flavours with each bite – & just when you thought it couldn’t get better, it’s topped with a fried egg!

Nutrition PER SERVING
Calories 648 kcal
Fat 12.0 g
Protein 29.0 g
Carbohydrate 68.0 g
Sodium 876 mg
NASI GORENG
GF

fresh ingredients

IN THE KIT

  • 12 oz
    chicken breast
  • 2
    eggs
  • 6 oz
    jasmine rice
  • 4 oz
    kecap manis (sweet soy)
  • 2 oz
    green onion
  • 4 oz
    carrot
  • 4 oz
    garlic/onion/ginger mix
  • 2 oz
    cilantro
  • 3 oz
    cucumber pickle
  • 1⁄2
    lime
  • 1⁄2
    bell pepper
  • 2 oz
    nasi goreng blend; it’s spicy!*

*contains shellfish

 

Kitchen Items Needed

Sheet pan 

Medium saucepan & lid for rice 

Large skillet/pot for chicken

Medium frying pan for fried eggs 

Cutting board & knife 

Box grater

Wooden spoon

12 oz water

cook along

INSTRUCTIONS

Prep

Prepare rice: Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed.

Once rice is cooked, remove the lid, fluff with a fork & spread out on sheet pan & allow to cool (about 5 mins).

Wash & dry all produce.

Remove leaves from stems, roughly chop cilantro;

Pat chicken dry and cut into bite size pieces, season with salt & pepper.

1Prepare Other Ingredients while the Rice is Cooking

Cut lime into wedges. Core & thinly slice bell pepper. Finely chop cilantro. Grate carrots. Discard root ends of green onion & thinly slice on an angle. 

2Prepare Base

In a large skillet add a drizzle of olive oil over a medium-high heat. Add onion & garlic mixture stir for 10 seconds. Add 1/2 nasi goreng blend - use a little to start as it is spicy - & stir for 30 seconds. Add chicken & peppers & cook for 5-7 minutes. Add ½ of kecap manis & cook for further 2-3 minutes or until chicken is mostly cooked through & a bit caramelised.

3 Add Rice to Chicken & Sauce

Add rice, spreading evenly in pan, to chicken & sauce; add remaining ½ kecap manis. Cook, stirring constantly, for 2-4 minutes until sauce reduces & rice grains start to caramelise (key for flavor!). Add carrot & cook for a further minute, mixing the carrot through the rice. 

4Fry Eggs

Add a drizzle of olive oil to a medium sized frying pan over a medium-high heat. Crack eggs & fry on one side, “sunny side up” – until white are completely cooked, the yolk is set & the bottom of the eggs are getting crispy – about 2-3 minutes. If you prefer, flip the eggs over & cook for a further 30 seconds for a runny egg or 1 minute for a firmer egg. Remove from heat. 

5To Serve

Divide fried rice into bowls or plates. Top with egg, green onion & cilantro with the cucumber pickle, extra nasi goreng blend (for extra spice, if desired) & lime on the side.