with Fried Egg and Crispy Shallots
As one of the most loved dishes of Indonesia, "Nasi Goreng Ayam" aka Chicken Fried Rice in English, may look simple at first glance, but is just packed full of bold sweet and savoury flavours. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Tomatoes • Parboiled rice • Cucumber • Grade A egg • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Brown sugar (cane sugar, molasses) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Sesame oil • Green onion.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Parboiled Rice
0.75 cup
Egg
2 unit(s)
Coleslaw Cabbage Mix
170 g
Tomato
1 unit(s)
Mini Cucumber
2 unit(s)
Green Onion
2 unit(s)
Ginger-Garlic Puree
4 tbsp
Brown Sugar
4 tbsp
Soy Sauce
3 tbsp
Crispy Shallots
28 g
Sesame Oil
1 tbsp
Chili-Garlic Sauce
2 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Halve tomatoes lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onions.
- In a large bowl, toss together cucumbers, tomatoes, half the green onions and half the sesame oil. Season with salt and pepper.
- In a medium bowl, combine soy sauce, brown sugar, ginger-garlic puree and 2 tbsp (1/4 cup) water. Set aside.
- Pat chicken dry with paper towels.
- On a separate cutting board, cut chicken into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add remaining sesame oil, then chicken. Cook for 6-8 min, stirring occasionally, until golden and cooked through.**
- Remove from heat.
- Transfer chicken to a plate, covered to keep warm.
- In a medium non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, crack in 2 (4) eggs. Season with salt and pepper.
- Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
- Remove from heat.
- Reheat the large pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then coleslaw cabbage mix. Cook for 3-4 min, stirring occasionally, until tender.
- Add cooked rice and the soy sauce mixture. Cook for 2-3 min, stirring constantly, until sauce thickens and coats rice evenly.
- Remove from heat, then stir in chicken.
- Divide chicken fried rice, cucumbers and tomatoes between plates. Top rice with a fried egg, crispy shallots and remaining green onions.
- Drizzle chili-garlic sauce over top, if you like.
910
kcal
Calories
32
g
Fat
9
g
Saturated Fat
107
g
Carbohydrate
30
g
Sugar
6
g
Dietary Fiber
56
g
Protein
320
mg
Cholesterol
1950
mg
Sodium
0
g
Trans Fat
1750
mg
Potassium
225
mg
Calcium
4
mg
Iron
with Fried Egg and Crispy Shallots
with Fried Eggs and Crispy Shallots
with Fried Eggs and Crispy Shallots
