Nasi Goreng
Nasi Goreng
Garnish:
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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 and a restaurant quality rice dish, we recommend drying out the cooked mixture before adding to the wok. Spread out on a tray and refrigerate uncovered for at least 4 hours or overnight.
McKenzie’s Products
McKenzie’s Green Split Peas 500g
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McKenzie’s Australian Red Split Lentils 375g
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McKenzie’s Crushed Peanuts 150g
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