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Ingredients50 m servings 430 cals
Original recipe yields 6 servings
- Bring rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat; cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. Stir in curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.
- Push rice mixture to one side of the wok. Heat remaining 1 teaspoon sunflower oil in middle of wok; cook and stir eggs until just set, about 1 minute. Stir rice mixture into eggs. Sprinkle with peanuts and cilantro. Serve immediately.
Per Serving: 430 calories; 13.8 g fat; 51.5 g carbohydrates; 24.3 g protein; 101 mg cholesterol; 491 mg sodium. Full nutrition
ReviewsRead all reviews 3
My parents used to buy Nasi Goreng from a local shop when I was a child. This recipe is a perfect reflection of that delicious dish. It's interesting to me that the addition of curry is what giv...