Nasi with Chicken & Sweet Chili Sauce
Indonesian-style fried rice with quick-pickled carrot & crispy onions
Did you notice that our rice and cereal packaging is now made of paper? This means that once you've used the product, the packaging can be easily recycled!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Quick-cook brown rice
½ sachet(s)
Nasi-bami spice mix
100 g
Chicken thigh strips
200 g
Vegetable mix with cabbage
10 milliliters
Soy sauce
(Contains Soy, Wheat)
⅓ piece
Carrot
½ sachet(s)
Sweet chili sauce
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
5 g
Fresh celery leaves
(Contains Celery)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
1 tablespoon
[Reduced salt] ketjap manis
¼ piece
Low sodium chicken stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Boil the rice for 10 minutes over medium-high heat, then reserve a cup of the cooking liquid before draining and setting aside. While the rice is cooking, shave the carrot into thin ribbons using a peeler or a cheese slicer. In a bowl, combine the white wine vinegar with the sugar and a pinch of salt. Add the carrot and toss well to combine, then set aside until serving, stirring occasionally.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the chicken thigh strips for 6 - 8 minutes until done, seasoning with salt and pepper. During the final minute of cooking, transfer the dressing from the carrots to the chicken, along with the sweet chilli sauce and half of the ketjap. Mix well to combine. Meanwhile, heat another drizzle of sunflower oil in a wok or deep frying pan over medium heat and fry the vegetable mix for 5 - 6 minutes. Finely chop the celery leaves in the meantime.
Add 1 tbsp of the reserved cooking liquid to the chicken and cook for 1 more minute. Stir in the rice, celery leaves, nasi-bami spices, soy sauce* and the rest of the ketjap. Fry for 2 - 3 minutes over high heat, leaving it mostly undisturbed. Season to taste with salt and pepper.
*Take care, this ingredient is salty! Add gradually as preferred.
Serve the nasi on deep plates, topped with the carrot ribbons and the chicken. Garnish with the crispy fried onions.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.