The photos haven’t come out very clear on this one but trust me, it’s yummy. Nowadays you can actually just buy the ready-made nasi goreng paste in most supermarkets but this home-made version is a lot fresher and healthier and gives you a good old smack around the face. I have made this with wholegrain rice for a bit of extra fibre. The dish is quite low in fat and high in protein and the addition of crunchy vegetables and a few nuts gives it great texture.
Slimmingworld Syns = approximately 3.5 per portion
250 g of cooked wholegrain rice , OK so I cheated and used a packet of the microwaved sort but use what you have got.
1 chicken breast sliced thinly on an angle
1 beaten egg
2 whole eggs to be steamed/fried at the end
2 tablespoons kecap manis which is available in most supermarkets nowadays (6 syns)
2 tablespoons of Thai fish sauce.
Juice of half a lime
5 spring onions, shredded
1 medium size carrot
1 red pepper
For the Nasi Goreng style paste
4 cloves of garlic
A large thumb sized piece of ginger
1 tablespoon of lemon grass purée or 1 to 2 lemon grass stalks (1/2 syn if using paste)
1 tablespoon of sweetener.
1 tablespoon of Thai shrimp paste (1 syn)
25g peanuts plus a few extra to serve (opt) (0 syns if using as your Healthy extra B)
2 red chilies, we used one with the seeds and one without, but just do it subject to your own tastes.
4 Kaffir lime leaves (opt I used frozen but you can just use some extra lime juice if you can’t get them)
1 tablespoon of tomato purée
Cook the rice according to the instructions on the packet and allow to cool
Whisk one of the eggs and set aside
Thinly slice the pepper, spring onions
Cut the carrot into strips using a potato peeler
Prepare the paste
Peel the shallots, garlic, ginger and place in a blender together with the peanuts, lemongrass, shrimp paste, sweetener, chilies, lime leaves and tomato purée. Add a couple of tablespoons of water and then blitz until it becomes a paste. (If you don’t have a blender, use a pestle and mortar and mash the ingredients to a pulp).
For the chicken
Marinade the chicken with the tablespoon of the paste together with about a tablespoon of fish sauce while you prepare the rest of the ingredients . Leave to marinade for a minimum of 10 minutes but the longer the better.
Bringing it all together
Heat a good nonstick frying pan with spray oil and once hot, add the chicken and cook for a couple of minutes, then remove from the pan and set aside (the chicken does not need to be cooked through at this point)
Add a splash of hot water to the pan and put it back on the heat to deglaze the pan before adding half of the prepared curry paste.
Turn down the heat and gently cook out the raw ingredients of the paste for about 6 to 7 minutes.
Add the cold rice to the pan and stir gently to coat each grain with the paste.
After about 3 minutes, make a well in the rice and add the one beaten egg allow it to cook for a couple of minutes before tossing it in to the rice.
Add half of the red pepper, spring onion and carrot and stir fry for a minute
Return the chicken to the pan.
Add 2 tablespoons of kecap manis, 1 tablespoon of fish sauce and the juice of half a lime Lightly stir fry for a minute and then make 2 wells in the rice mixture.
Crack each of the remaining eggs into the wells and cover the pan with a lid, allowing the eggs to cook for about 2 minutes so the yolk remains golden and runny and the whites are cooked.
By this time the chicken should be cooked so you can check for any seasoning.
Scatter the remaining red pepper, spring onion and carrot, together with a few crushed nuts or crispy shallots (optional).