Chicken & Vegetable Nasi Goreng

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE the full recipe title is No-Carb Chicken and Vegetable Nasi Goreng."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (547 g)
  • Calories 840.6
  • Total Fat - 57.1 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 615.7 mg
  • Sodium - 1808.5 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 7 g
  • Sugars - 15.3 g
  • Protein - 55.7 g
  • Calcium - 216.3 mg
  • Iron - 5.2 mg
  • Vitamin C - 66.4 mg
  • Thiamin - 0.4 mg

Step 1

Spray a large wok with oil and heat over a high heat and then add eggs and swirl around wok to form a thin omelette and cook for about 1 to 2 minutes, or until just set and then slide omelette onto a board and roll up then thinly slice.

Step 2

Heat oil in same hot wok and add chicken in two batches and stir-fry for about 5 minutes, or until browned and just cooked. Remove.

Step 3

Add bacon and garlic to hot wok and stir-fry for 2 minutes and then add paste and stir-fry for 1 minute.

Step 4

Return chicken to wok with carrot, rice and half the onions and stir-fry for a further 3 minutes, or until carrot is tender.

Step 5

Remove wok from heat and add cabbage, sprouts, sauce and remaining onions and toss well to combine.

Step 6

Serve topped with omelette.

Tips & Variations


  • TIP! We used Coles Australian Broccoli & Cauliflower Rice, available in 300g packets. You will need about ¼ wombok for this recipe. Nasi Goreng paste is available from major supermarkets or Asian grocers.

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