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Brown Rice Chicken Nasi Goreng

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Ingredients

4 free range chicken thighs
a drizzle peanut oil
1 garlic clove
3cm piece fresh ginger, cut into matchsticks
1 spring onion, sliced
sliced red chilli
2 packets of cooked brown rice
4 free range eggs
1 packet pak choy, shredded
a bunch fresh coriander
1 tbsp Lee Kum Kee Gluten Free Soy Sauce
2 tbsp Lee Kum Kee Panda Brand Gluten Free Oyster Sauce
a handful cashews, toasted

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Brown Rice Chicken Nasi Goreng

Features:
  • Gluten Free
Cuisine:
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    In a wok over a high heat, drizzle a little peanut oil and fry off chicken until golden and cooked through. Remove from the wok and set aside.

    2
    Done

    In the same wok over a high heat, drizzle the a little more peanut oil. Fry off the garlic, ginger chilli and spring onion for 2 minutes.

    3
    Done

    Add the brown rice and fry off for a further 5 minutes until golden.

    4
    Done

    Add the chicken back in the pan then add the pak choy, cashews, soy sauce, oyster sauce and coriander. Spoon rice into serving bowls.

    5
    Done

    Wipe the wok clean, add a little more peanut oil to the pan and fry the eggs until golden and crispy but still runny. Top the fried egg on rice.

    6
    Done

    Serve with a garnish of fresh coriander and devour!

    The Cafe

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    Pumpkin, Chilli and Coconut Soup
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    previous
    Pumpkin, Chilli and Coconut Soup
    next
    Yaron’s Delicious Chicken Kebabs with salad