Chicken
This quick, Indonesian-style fried rice is a guaranteed favourite. Full of fragrant flavour and made incredibly moreish with the addition of chicken, it’s a worthy addition to your repertoire. Serve with any chilli sauce you have on hand, if you prefer a hit of spice.
Cut chicken into 3cm pieces and place in a bowl with fish sauce and mix to combine. Set aside to marinate while you make the nasi goreng paste.
Peel and grate eschalots. Crush garlic. Place eschalot, garlic and sambal oelek in a bowl and mix to form a paste. Heat 2 teaspoons vegetable oil in a frypan over medium heat. Add paste and cook for 5–7 minutes or until slightly browned. Remove from pan and set aside.
Add remaining oil to pan and increase heat to medium-high. Add chicken and cook for 5–6 minutes or until caramelised and cooked through. Return paste to pan and stir to combine with chicken.
Roughly chop bok choy. Cook rice according to packet instructions. Stir rice and bok choy through chicken and cook for 1 minute or until bok choy is slightly tender and everything is well coated.
Add kecap manis and soy sauce to nasi goreng and stir well to coat.
Roughly chop tomato and cucumber and mix together. Divide nasi goreng between bowls and top with tomato and cucumber salad.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
