Ingredients
- Cooking oil spray
- 2 eggs, lightly beaten
- 1 tablespoon vegetable oil
- 500 grams chicken thigh fillets, trimmed cut into 3cm pieces
- 150 grams bacon rashers, chopped (Shortcut specified similar to Canadian Bacon)
- 3 cloves garlic, minced
- 1/3 cup Malaysian nasi goreng rice paste
- 200 grams carrot, shredded
- 200 grams broccoli (broccoli and cauliflower rice - 1 ¾ cups – specified See Tip)
- 5 green spring onions, thinly sliced
- 4 cups wombok (Chinese cabbage) (200 grams), thinly sliced
- 250 grams bean sprouts
- 1 tablespoon soy sauce
How to Make
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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.
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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.
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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.
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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.
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Step 5: Remove wok from heat and add cabbage, sprouts, sauce and remaining onions and toss well to combine.
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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.
We hope you enjoy this recipe!
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