Nasi Goreng
with Chicken & Crispy Fried Egg
If Nasi Goreng makes you think of broke uni living and sachets of unidentified ‘dehydrated vegetables’, it’s time you experienced the real thing. Tasty mouthfuls of fried rice packed full of veggies, chicken and topped with a crsipy fried egg, this is destined to become a family favourite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 fillet
chicken breast
2 clove
garlic
0.3 bag
green beans
1
carrot
1
tomato
1 bunch
spring onions
2 tbs
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1
lemon
1 bunch
coriander
1
long red chilli
Not included in your delivery
6 cup
water
⅕ tbs
olive oil
5
eggs
(Contains Egg;)
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
To prepare the ingredients, rinse the basmati rice well. Slice the chicken breast into 1 cm strips and the green beans into 2 cm lengths. Peel and crush the garlic, and peel and dice the carrot. Chop the tomato into chunks, and finely slice the spring onions and long red chilli. Slice the lemon into wedges and pick the coriander leaves.
Place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain. Set aside.
Meanwhile, in a large frying pan heat half the olive oil over a medium heat. Crack 5 eggs into the pan, ensuring they aren’t too close together. Cook the eggs for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. Set the pan aside and cover with a lid or some aluminium foil.
Heat the remaining olive oil in a large wok over a high heat. Cook the chicken breast for 5-6 minutes, or until golden and cooked through. Add the garlic, green beans, carrot, tomato and half the spring onion and cook for a further 2 minutes, or until slightly softened. Stir through the basmati rice, kecap manis, salt-reduced soy sauce and the juice from half the lemon wedges.
To serve, divide the Nasi Goreng between bowls. Top with the fried egg, remaining spring onion and coriander, lemon wedges and fresh chilli, if you like.