Josh Emett`s nasi goreng
Ready in around 20 mins
- Energy: 2550kj (609Kcal)
- Protein: 47g
- Carbohydrate: 48g
- Fat: 26g
- Contains: Egg, Peanut, Crustacea, Soy, Fish
1. TO MARINADE THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 6 even pieces. Remove the red chilli from the nasi goreng paste. Cut the chilli in half lengthways and scrape the seeds out with a teaspoon – if you enjoy a spicier flavour, leave the seeds in and thinly slice. Use ½ to ¾’s of the chilli, depending how spicy you want the nasi goreng to be. Add the chicken, nasi goreng paste and chilli to a mixing bowl and mix well to coat then set aside.
2. TO PREPARE THE VEGETABLES:
Thinly slice the spring onion on the diagonal. Cut the capsicum in half and remove the seeds then thinly slice. Cut the cucumber in half and scrape out the seeds with a spoon and cut into ½ cm slices on the diagonal. Set all aside.
3. TO COOK THE CHICKEN:
Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot cook the chicken for 4-5 mins on each side, until cooked through. Remove from the pan and set aside reserving the pan.
4. TO COOK THE RICE AND VEGETABLES:
Place the reserved frying pan over a medium-high heat with a drizzle of oil. Open the bag of steamed rice squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins, remove from the pan, and set aside. Heat the pan over a medium-high heat with a drizzle of olive oil, add the capsicum, sliced wombok cabbage and spring onion and cook for a further 1-2 mins. Add the chicken, rice, and rice seasoning, stir, and cook for 1-2 mins. Remove from the pan and cover to keep warm.
5. TO COOK THE EGGS:
Wipe out the frying pan and place back over a medium heat with a drizzle of oil. Once the pan is hot, crack the eggs into the pan and cook for 2-3 mins or until the white is set for sunny side up - flip and cook a little longer for over-easy. Season with salt and pepper.
Divide nasi goreng into bowls, top with fried egg, sprinkle over crispy shallot and chopped roasted peanuts. Serve sliced cucumber on the side.
- 1 pack of free-range chicken thighs
- 1 pack of eggs
- 1 bag of steamed rice
- 1 bag of sliced wombok cabbage
- 3 spring onions
- 1 capsicum
- 1 Lebanese cucumber
- 1 pack of crispy shallots and roasted peanuts
- 1 pot of nasi goreng paste
- 1 pot of rice seasoning