Nasi Goreng with Chicken & Broccoli Carey Erasmus July 14, 2016 1 Comment Prep Time: 15 minutes Cooking Time: 15 minutes Serves: 4 What to do when you have left over rice? Make a spicy Nasi Goreng of course. It’s basically a fried rice dish with Indonesian flavours. When splashing out, it’s delish with prawns but for a humble weeknight meal, I use chicken and broccoli. I like using brown rice as it helps me sleep better at night knowing it’s higher in fibre, but most importantly, because I enjoy the texture of it in this particular dish. My favourite part about nasi goreng is that you top it with fried egg. I find great pleasure in breaking the yolk and letting the silky yellow goodness run out onto the rice. Man oh man, do I LOVE this dish. Enjoy! Nasi Goreng with Chicken and Broccoli Ingredients 2 large chicken breast fillets, thinly sliced on the diagonal 10 ml peanut or vegetable oil 4 spring onions, finely sliced 2 garlic cloves, crushed 15 ml grated ginger 10 m – 15 ml sambal oelek (chilli paste) 5 ml each of ground cumin and coriander 1 small broccoli, broken into florets and blanched 500 ml cooked brown rice (it must be cold if possible as it fries better) 30 ml fish sauce 30 ml soy sauce A handful of fresh coriander, chopped 4 eggs Cooking oil for shallow frying Garnish: Sliced chilli or Angel hair chilli Extra sliced spring onion Fresh coriander Method Heat the oil in a large wok or pan ( I used AMC Cookware’s Gourmet Paella Pan) and fry the chicken until nicely browned. Add the spring onions, garlic, ginger, sambal oelek and spices and fry until fragrant. Add the broccoli and fry for a few seconds. Add the cold rice and fry until well combined and heated through. Add the sauces and coriander and heat through for a few more seconds. Meanwhile, in a heavy based pan ( I used AMC Cookware’s 24 cm Chef”s Pan ) heat cooking oil (1 cm deep) over moderate heat, add 2 eggs at a time and cook until whites are set and yolks are soft. Repeat with remaining 2 eggs. Make sure the oil doesn’t get too hot. Serve the nasi immediately topped with fried egg and garnish with sliced spring onion, chilli and some coriander. I used angel hair chilli that I received from the lovely folks at The Really Interesting Food Company. Very cool stuff. So pretty! P.S this fried rice is great for the lunch box too – if you have any leftovers. | I made a very similar nasi for Yuppiechef a while back, check it out here.| One Response nadiaia@maisontravers August 5th, 2016 One of my favourite dishes to do with rice. Just love the flavours and the runny egg yolk is such a rich addition. Reply Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.