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Chicken Fried Rice "Nasi Goreng"

(0)
55 Min
 
portions
6 %

Carbs

8 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1400 g
Energy 472 kJ / 113 kcal 6602 kJ / 1578 kcal
Sat. fat 2 g 21 g
Unsat. fat 4 g 47 g
Fibre 1 g 8 g
Salt 441 mg 6173 mg
Units:
 
  • 200 g
    Chicken - Breast fillet
  • 180 g
    Shallot
  • 165 g
    Egg
  • 60 g
    Spring Onion/Scallion
  • 66 ml
    Sunflower oil
  • 45 g
    Garlic
  • 42 ml
    Kecap manis
  • 15 g
    Celery leaf
  • 14 ml
    Soy sauce
  • 10 g
    Chili pepper
  • 5 g
    Shrimp paste
  • 600 g
    Asian Rice
  • 1.4 kg
    Total recipe weight

Equipment

1 x Woks , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners , 1 x Food processors , 1 x Frying pan , 1 x Sauce pans , 1 x Sieve
Method

Preparation time

15 Min

Cooking time

40 Min

1

Cook (boil) the rice the day before or just before hand, it has to be cooked and cold for this recipe

2

Heat the sunflower oil in a wok and fry the chicken breast until cooked, allow to cool down.
Shred into fine pieces.

3

Chop the spring onions into fine rings and chop the celery leaves, keep them to garnish your dish.

4

Clean and chop the shallots and the chili. Crush & peal the garlic.

Blend the shallots, garlic, shrimp paste and chili to a fine paste.

Beat the eggs until the yolks are fully mixed with the egg white. 

5

Stir-fry the spice paste in the wok for 2 minutes using medium heat until the paste has turned brown and fragrant.

6

Push the spice paste to the side of wok and pour the beaten eggs into the wok.

Scramble the eggs and shred into small pieces.

7

Add the Asian rice, black pepper, kecap manis (soy sauce) and shredded chicken and stir fry on high heat for 5 to 8 minutes.
The Nasi Goreng is almost done.

8

Finally mix the spring onion and celery with the Nasi Goreng.

Tips

1

Serve with fried onion flakes, sambal, prawn cracker & Serundeng

2

Nasi Goreng is usually served with some slices of cooked ham and fried egg on top.

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