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Chicken nasi goreng with basmati rice & spring greens
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1–2 tbsp sunflower oil
2 free range eggs, beaten
1 red pepper, deseeded and thinly sliced
200g pack Waitrose Baby Leaf Greens, shredded
2 red chillies, deseeded and thinly sliced
1 bunch salad onions, sliced
2 x 250g packs Tilda Steamed Basmati Rice
200g Waitrose British Roast Chicken Sweet Chilli Mini Fillets. shredded or thinly sliced
2 tbsp soy sauce
2 tbsp Lingham’s Ginger Garlic Chilli Sauce
6cm piece cucumber, halved, seeded and sliced
60g pack Waitrose Indonesian Style Vegetable Crackers, to serve
1. Heat a splash of the oil in a large non–stick frying pan or wok and, once hot, pour in the beaten eggs and cook for a couple of minutes on each side to make a large, thin omelette. Slide onto a large plate, roll up and cut into thin ribbons.
2. Add the rest of the oil to the pan and cook the pepper for 2 minutes. Add the greens and cook for a further 3 minutes on the highest heat so any water released by the greens evaporates.
3. Stir in half the chillies, the salad onions, rice and chicken and continue to cook for a further 5 minutes until piping hot.
4. Stir in the soy sauce and chilli sauce and divide between bowls. Arrange the cucumber, omelette ribbons and remaining chilli on top and serve with the crackers.
Short bursts of cooking at a high heat is key to good stir-frying, so prepare your ingredients and place them close to the hob – that way they can be added to the pan quickly.
Tropical fruit flavours and lime zest aroma here are excellent with spices: Zalze Bush Vine Chenin Blanc 2011 Western Cape, South Africa.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in May 2012.