This fragrant Indonesian chicken nasi goreng with greens and fried egg is the ultimate comfort food for spice lovers. Great for a casual weekday dinner with friends.
Ingredients
- 4 Waitoa Free Range Chicken Thighs cut into chunks
- 1 drizzle Olivado Peanut Oil
- 1 clove garlic sliced
- 3 cm fresh ginger cut into thin matchsticks
- 1 spring onion thinly sliced
- 1 red chilli thinly sliced
- 2 packets SunRice Cooked Brown Rice
- 4 Woodland Free Range Eggs
- 1 packet The Fresh Grower Baby White Pak choy shredded
- 1 handful Superb Herb Fresh Coriander
- 1 tbsp Lee Kum Kee Soy Sauce
- 2 tbsp Lee Kum Kee Oyster Sauce
- 1 handful Alison's Pantry Natural Cashews
Instructions
- In a wok over a high heat, drizzle a little peanut oil and fry off chicken until golden and cooked through. Remove from the wok and set aside.
- In the same wok over a high heat, drizzle the a little more peanut oil. Fry off the garlic, ginger chilli and spring onion for 2 minutes.
- Add the brown rice and fry off for a further 5 minutes until golden.
- Add the chicken back in the pan then add the baby white pak choy, cashews, soy sauce, oyster sauce and coriander.
- Spoon rice into serving bowls.
- Wipe the wok clean, add a little more peanut oil to the pan and fry the eggs until golden and crispy but still runny. Top the fried egg on rice.
- Serve with a garnish of fresh coriander and devour!