Nasi Goreng
- Prep time includes 4 hours refrigeration (or overnight).
Directions
Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 20-25 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate for at least 4 hours or overnight.
Heat oil in a wok or large frying pan, add onion, garlic and chilli. Cook for several minutes or until tender. Stir in chicken and continue to cook until almost cooked through.
Add rice, pea and lentils mixture to pan with sauces, cooking whilst tossing for 4-5 minutes. Meanwhile, fry eggs in a separate pan sunny side up.
Stir bok choy into rice mix and cook for another 1-2 minutes. Spoon between serving bowls and top with egg, spring onions, sesame seeds and accompany with tomatoes and cucumbers.
- For best results, we recommend drying out the cooked rice, pea and lentil mix uncovered in the fridge overnight before adding to the wok.
- 1 cup brown rice
- 1/2 cp McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Red Split Lentils
- 1 tbs peanut oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 200g chicken breast, cut into 2cm dice
- 2 tbs kecap manis
- 1 tbs fish sauce
- 2 tsp soy sauce
- 4 eggs
- 2 bok choy, chopped
- 2 spring onions, chopped
- Sesame seeds, for garnish
- McKenzie's Crushed Peanuts, for garnish
- Sliced tomatoes and cucumber, for serving
