Indonesian Chicken & Veggie Fried Rice
with Fried Egg
If fried rice makes you think of broke uni living and sachets of unidentified 'dehydrated vegetables', it's time you experienced the real thing. Tasty mouthfuls of rice packed full of veggies, chicken and topped with a crispy fried egg, this is destined to become a family favourite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken thigh
2 clove
garlic
1 packet
green beans
2 unit
carrots
1 unit
tomato
1 bunch
spring onions
1 sachet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1 unit
lemon
1 unit
long red chilli
Not included in your delivery
3 cup
water
olive oil
5 unit
egg
(Contains: Eggs;)
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Rinse the basmati rice well. Add the water (use suggested amount) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. Tip: If you have time, spread the cooked rice on a plate or oven tray lined with baking paper and place in the fridge to cool. Cool rice is easier to work with for fried rice than warm rice.
While the rice is cooking, slice the chicken thigh into 1 cm strips. Peel and finely grate the garlic. Trim the ends of the green beans and chop into 2 cm pieces. Dice the carrot (unpeeled). Dice the tomato. Finely slice the spring onion. Slice the lemon into wedges. Finely slice the long red chilli (if using).
Heat a drizzle of olive oil in a large frying pan over a medium heat. Crack in the eggs and cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. Set the pan aside and cover with a lid (or foil) to keep warm.
Heat a drizzle of olive oil in a large wok or pan over a high heat. Add the chicken strips in batches and cook for 5-6 minutes, tossing regularly, until golden and cooked through. Season with a pinch of salt and pepper. TIP: Cooking the chicken in batches stops it from stewing in the pan. Set aside on a plate.
Add the garlic, green beans, carrot, tomato and ½ of the spring onion to the same wok or pan and cook for 2 minutes, or until slightly softened. Return the chicken strips to the pan and stir through the basmati rice, kecap manis and soy sauce. TIP: Fluff the rice with a fork before adding it to the wok. This will stop the grains from clumping together while frying. Squeeze over the juice from ½ the lemon wedges.
Divide the Indonesian chicken and veggie fried rice between bowls and top with the fried egg. Garnish the adults' portion with the remaining spring onion and long red chilli (if using). Serve with the remaining lemon wedges. Tip: Add extra soy sauce to taste.
