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Chicken Nasi Goreng with Brown Rice, Cabbage & Fried Egg
Our take on Indonesia’s favourite street food – nasi goreng. You’ll stir-fry brown rice with garlic, ginger and honey-glazed British chicken thighs. Add cabbage and carrots for veggies. Top with an oozy fried egg to complete the classic dish.
High protein
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 2 egg (Eggs)
- 100g rice (brown) (100% Brown Rice)
- 1 carrot
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 1 sweetheart cabbage
- 3 spring onion
- 1 chilli
- 300g British Free Range chicken thighs
Nutritional Information
Calories: 637
Protein: 45g
Carbs: 64g
Fat: 24g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 carrot (use half)
- 1 chilli (use half)
- 3 spring onion
- 1 sweetheart cabbage (use half)
- 1 unwaxed lime (use half)
- 150g British Free Range chicken thighs
- 25g honey (use half)
- 2 egg (Eggs)
Nutritional Information
Calories: 730
Protein: 51g
Carbs: 64g
Fat: 31g
Chicken Nasi Goreng with Brown Rice, Cabbage & Fried Egg
Our take on Indonesia’s favourite street food – nasi goreng. You’ll stir-fry brown rice with garlic, ginger and honey-glazed British chicken thighs. Add cabbage and carrots for veggies. Top with an oozy fried egg to complete the classic dish.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan or wok, a medium frying pan, a small bowl, a sieve & a grater
Boil & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, trim and finely slice the cabbage and spring onions, keeping the green and white parts separate. Coarsely grate the carrot (peel optional)
- Deseed and finely dice the chilli. Zest and quarter the lime.
- On a separate chopping board, dice the chicken into 3cm pieces
Get sizzlin'
- Heat the large frying pan or wok with 1 tsp oil on medium heat. Once hot, add the chicken and cook for 7 mins, until browned
- Add the cabbage, carrot and spring onion whites and cook for another 6 mins, until the veg softens. Season with salt and pepper
- Stir in the ginger & garlic paste, lemongrass puree and chilli (for those who'd like the heat) and cook for 1 min more, until the chicken is cooked through
Sunny side up
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, crack in the eggs and cook for 3-4 mins, until the whites have set and the yolks are runny. Season with salt and pepper
- Meanwhile, in the small bowl, mix together the honey and tamari
Bring everything together
- Add the cooked rice to the chicken pan with the honey tamari sauce and lime zest (or to taste)
- Cook together for 3-5 mins, tossing to combine. Add the juice from 2 lime wedges, then season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white, with the juices running clear
- Share the nasi goreng between bowls, topped with the fried eggs. Garnish with the spring onion greens and remaining lime wedges
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