Veggie Packed Nasi Goreng
Ingredients
- ¼ cup basmati rice
- 1 teaspoon extra-virgin olive oil
- 1 spring onion finely sliced
- ½ red chilli finely sliced
- 1 clove garlic minced
- 125 g chicken fillet sliced
- 125 g frozen Birds Eye Carrot Cauli & Broccoli Veggie Rice
- ½ tablespoon tamari
- 1 free-range egg
- Salt and pepper to taste
- ½ tomato sliced into wedges
- ½ Lebanese cucumber sliced
Instructions
- Start by cooking the basmati rice according to packet instructions.
- Heat the extra-virgin olive oil in a large frying pan and add the whites of the spring onion. Sauté for 2 minutes, until it begins to turn golden in colour.
- Add the chilli and garlic and sauté for another minute.
- Next, add the sliced chicken and allow to brown for 5-7 minutes, turning halfway through.
- Add the frozen Birds Eye Veggie Rice and the tamari. Stir everything to combine and cook for around 6 minutes.
- Stir through the cooked basmati rice and greens of the spring onion. Transfer to a bowl and set aside.
- In the same frying pan, crack the egg and season with salt and pepper. Cook for 5 minutes, until fried to your liking.
- While this is cooking, add the sliced tomato and cucumber to the bowl beside the nasi goreng.
- Once cooked, add the fried egg on top of the rice and serve.
