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Easy chicken nasi goreng
heartfoundation.org.au|Helpline 13 11 12

Easy chicken nasi goreng

10 minutes (15 minutes)
Serves 4

Serves 4  

See recipe for Serves 2 here 

  • 450g packet microwave brown rice  
  • 1½ tablespoons reduced salt soy sauce 
  • 1 tablespoon no added salt tomato paste  
  • 1 tablespoon Thai chilli jam 
  • 1 tablespoon sunflower oil 
  • 400g chicken breast mince 
  • 2 cloves garlic, crushed 
  • 2 teaspoons finely grated fresh ginger 
  • 400g fresh vegetable stir-fry mix 
  • 1 bunch bok choy, coarsely shredded 
  • 4 eggs 
  • 2 green shallots, thinly sliced 
  • 1 red chilli, thinly sliced 
  1. Heat rice in microwave oven following packet directions. Transfer to a large bowl. Set aside. 
  2. Combine reduced salt soy sauce, tomato paste and chilli jam in a small bowl. 
  3. Heat half the oil in a large non-stick wok over high heat. Add chicken, garlic and ginger. Stir-fry for about 4 minutes, breaking up mince, until it is no longer pink. Add vegetable mix and ¼ cup water, stir-fry for a further 2 minutes or until vegetables are just tender.  
  4. Add boy choy and sauce mixture. Stir-fry to combine. Remove from heat. Cover to keep warm. 
  5. Heat remaining oil in a large non-stick frying pan over medium heat. Crack eggs, one at a time, into pan. Cook for about 3 minutes, or cooked to your liking. 
  6. Serve eggs over rice. Sprinkle with shallots and chilli. 

Tips

  • Packaged fresh vegetable stir-fry mixes are available from the fresh food section in major supermarkets. If preferred, use a frozen stir-fry mix or 400g mixed chopped fresh vegetables of your choice eg cabbage, carrot and capsicum. 
  • For a fresh side, serve with sliced fresh cucumber and tomato wedges.  
  • Check labels on Thai chilli jam and choose the brand lowest in sodium. 
  • Microwave rice can be replaced with 3 cups cooked brown rice.

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