Serves
4
Prep
15
mins
Cooking
35
mins
Nasi Goreng
Directions
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.
Tips
- 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.
Ingredients
- 1 cup brown rice
- 1/2 cup McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Red Split Lentils
- 1 tbs peanut oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 200g chicken breast, cut into 2cm dice
- 2 tbs kecap manis
- 1 tbs fish sauce
- 2 tsp soy sauce
- 4 eggs
- 2 bok choy, chopped
- 2 spring onions, chopped
- Sesame seeds, for garnish
- McKenzie's Crushed Peanuts, for garnish
- Sliced tomatoes and cucumber, for serving
