Authentic Asian Sauces
Brown Rice Chicken Nasi Goreng
What You Will Need
Ingredients
- 4 Free range Chicken thighs, cut into chunks
- A drizzle of Peanut oil
- 1 clove Garlic, sliced
- 3cm pcs fresh Ginger, cut into thin matchsticks
- 1 Spring onion, thinly sliced
- Red chilli - thinly sliced
- 2 packets Cooked brown rice
- 4 free range Eggs
- 1 packet Pak choy, shredded
- A handful of fresh Coriander
- 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 2 tbsp Lee Kum Kee Panda Brand Gluten Free Oyster Sauce
- A handful of Cashews, toasted
Made with
Lee Kum Kee products
How to make it
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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.
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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.
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Add the brown rice and fry off for a further 5 minutes until golden.
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Add the chicken back in the pan then add the pak choy, cashews, soy sauce, oyster sauce and coriander.
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Spoon rice into serving bowls.
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.
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Serve with a garnish of fresh coriander and devour!