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

Easy chicken nasi goreng

10 minutes (15 minutes )
Serves 2

Serves 2  

See the recipe for Serves 4 here 

  • 250g packet microwave brown rice  
  • 3 teaspoons reduced salt soy sauce 
  • 2 teaspoons no added salt tomato paste  
  • 2 teaspoons Thai chilli jam 
  • 2 teaspoons sunflower oil 
  • 150g chicken breast mince 
  • 1 small clove garlic, crushed 
  • 1 teaspoon finely grated fresh ginger 
  • 200g fresh vegetable stir-fry mix 
  • ½ bunch bok choy, coarsely shredded 
  • 2 eggs 
  • 1 green shallot, thinly sliced 
  • 1 small red chilli, thinly sliced 
  1. Heat rice in microwave oven following packet directions. Transfer to a large bowl. Set aside. 
  2. Combine soy sauce, tomato paste and chilli jam in a small bowl. 
  3. Heat half the oil in a non-stick wok over a high heat. Add chicken, garlic and ginger. Stir-fry for 2-3 minutes, breaking up mince, until it is no longer pink. Add vegetable mix and 2 tablespoons 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 medium non-stick frying pan over medium heat. Crack eggs, one at a time, into pan. Cook for about 3 minutes, or 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 200g mixed chopped fresh vegetables of your choice eg cabbage, carrot and capsicum. 
  • Microwave rice can be replaced 1½ cups cooked brown rice. 
  • 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. 

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