Nasi Goreng Chicken Stir-Fry
10m
prep time
20m
total time
Easy
level
10
ingredients
Many claim that Indonesian fried-rice is the ‘ultimate comfort food’. Traditionally served with a fried egg, try our tasty chicken version of this Indonesian street food.
Method
Based on 4 servings, adjust as needed.
Step 1
Add the sliced chicken thigh fillets and soy sauce to a bowl and mix well. Note: it is important that chicken pieces are not too big, or else they won’t cook quickly.
Step 2
Set a large non-stick frying pan over a medium-high heat and add the vegetable oil. Once warm, add the chicken and fry for 6-7 minutes, until cooked through. Do this in batches if needed so as not to overcrowd the pan. Remove the chicken and set aside.
Step 3
Add the sliced spring onion, shredded cabbage and grated carrot, and fry for 2-3 minutes, until softened. Add the jasmine rice, using a wooden spoon to break it up as you go, and cook for 3-4 minutes, until steaming hot.
Step 4
Add the fish sauce, kecap manis and the cooked chicken. Remove from the heat, taste and adjust the seasoning as required. You’re looking for a balance of sweet, salty and sharp. Use the soy sauce, fish sauce and kecap manis to adjust the flavour. When you're happy serve and enjoy!
- Ingredients
- Based on 4 servings
-
2 tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml -
2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
100g Spring Onions, thinly sliced 1 x Sainsbury's Spring Onions Bunch 100g -
350g Cabbage, finely shredded 1 x Sainsbury's Sweetheart Cabbage -
3 tbsp Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml -
4 Carrot, coarsely grated 4 x Sainsburys Carrots Loose -
2 tbsp Kecap Manis 1 x Malay Taste Kicap Manis 150g -
440g Cooked Jasmine Rice 2 x Ben's Original Jasmine Microwave Rice 220g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
640g Chicken Thigh Fillets, thinly sliced 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
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