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Easy chicken nasi goreng

Easy chicken nasi goreng

Two bowls of food topped with an egg, rice and vegetables

4 serves

10 m

15 m

See recipe for serves 2 here


Ingredients

  • 450 g 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
  • 400 g chicken breast mince
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated fresh ginger
  • 400 g fresh vegetable stir-fry mix
  • 1 bunch bok choy, coarsely shredded
  • 4 eggs
  • 2 green shallots, thinly sliced
  • 1 red chilli, thinly sliced

Method

Step 1

Heat rice in microwave oven following packet directions. Transfer to a large bowl. Set aside.

Step 2

Combine reduced salt soy sauce, tomato paste and chilli jam in a small bowl.

Step 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.

Step 4

Add boy choy and sauce mixture. Stir-fry to combine. Remove from heat. Cover to keep warm.

Step 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.

Step 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 400 g 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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