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Nasi Goreng

Nasi Goreng

with Chicken & Crispy Fried Egg

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If Nasi Goreng makes you think of broke uni living and sachets of unidentified 'dehydrated vegetables', it's time you experienced the real thing. Tasty mouthfuls of fried rice packed full of veggies, chicken and topped with a fried egg, this is destined to become a household favourite.

Tags:High ProteinLactose freeNut Free
Allergens:EggGlutenSoySulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 pinch

chilli flakes

1 pinch

turmeric

2 fillet

free range chicken breast

2 clove

garlic

1 bag

green beans

1

carrot

1 tub

kecap manis

(ContainsGluten, Soy, Sulphites)

1

lemon

½ bunch

coriander

1

roma tomato

1 bunch

spring onions

Not included in your delivery

3 cup

water

1 tbs

olive oil

2

egg

(ContainsEgg)

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3520 kJ
Fat24.1 g
of which saturates6.1 g
Carbohydrate94.7 g
of which sugars26.4 g
Dietary Fibre0 g
Protein55 g
Cholesterol0 mg
Sodium1220 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Sieve
Saucepan
Wok
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the Basmati rice well. Slice the chicken breast into 1 cm strips, the green beans into 2 cm length, and the lemon into wedges. Peel and crush the garlic, peel and dice the carrot, chop the roma tomato into chunks, finely slice the spring onion, and pick the coriander leaves.

2

Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain. Set aside.

3

Heat half the the olive oil in a large wok or frying pan over a high heat. Cook the chicken breast for 5-6 minutes, or until golden and cooked through. Add the garlic, green beans, carrot, tomato and half the spring onion and cook for a further 2 minutes, or until slightly softened.

4

Stir through the cooked Basmati rice, kecap manis, salt-reduced soy sauce and the juice from half the lemon wedges.

5

Meanwhile, in a large frying pan heat the remaining olive oil over a medium heat. Sprinkle some of the chilli flakes (to taste) and turmeric into the oil and then crack eggs on top, ensuring they aren’t too close together. Cook the eggs for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. Remove from the heat.

6

To serve, divide the nasi goreng between bowls. Top with the fried egg, remaining spring onion, coriander and lemon wedges. Enjoy!