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Nasi goreng with prawns
Nasi goreng with prawns
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Create a quick and flavorful Asian stir-fry with chicken, prawns, and rice.
Ingredients:
  • Olive oil spray
  • 2 eggs, lightly whisked
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 tsp sambal oelek
  • 1 (about 200g) single chicken breast fillet, thinly sliced
  • 250g peeled small green prawns
  • 450g (3 cups) cooked white long-grain rice, chilled
  • 1/2 small wombok (Chinese cabbage), hard core removed, finely shredded
  • 200g grape tomatoes, halved
  • 21.00 gm salt-reduced soy sauce
  • 1 Lebanese cucumber, halved, thinly sliced
Instructions:
  • 1. Preheat the wok over high heat and give it a quick spray of olive oil. 2. Pour in half of the beaten egg, swirling to cover the base evenly. Cook for 30 seconds until it just sets. 3. Transfer the delicate omelette to a cutting board, roll it up, and slice it thinly. 4. Repeat the process with the remaining half of the egg.
  • 1. Preheat the wok over high heat and coat it with olive oil spray. 2. Toss in the onion, carrot, and sambal oelek. Stir-fry for 1 minute. 3. Introduce the chicken and stir-fry for 2 minutes until golden. 4. Incorporate the prawns and stir-fry for 1 minute until they change color.
  • Combine rice, wombok, and tomato in the wok and stir-fry for 2 minutes. Add soy sauce and continue to stir-fry for another 1-2 minutes. Fold in half of the omelette, mixing well. Serve in individual bowls and garnish with cucumber and the rest of the omelette.

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