Nutrition balance score
Good
Glycemic Index
50
Low
Nutrition per serving
Calories1526.5 kcal (76%)
Total Fat44.7 g (64%)
Carbs183.8 g (71%)
Sugars16.7 g (19%)
Protein93.3 g (187%)
Sodium4244.9 mg (212%)
Fiber15.8 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
175gbasmati rice
rinsed and drained
1chicken stock cube
low-calorie cooking spray
300gchicken breast
skin and visible fat removed, cut into thin strips
6spring onions
trimmed and chopped
3shallots
diced
1carrot
medium, cut into thin strips
75gpak choi
or green cabbage, shredded
75gfrozen peas
1 Tbspcurry powder
1 Tbsplight soy sauce
1 Tbspfish sauce
4eggs
medium
lime
Instructions
Step 1
Cook the rice according to the packet instructions, using the chicken stock cube in the water, then drain and set aside.
Step 2
Spray a wok or large frying pan with some low-calorie cooking spray and place over a medium heat.
Step 3
Add the chicken and cook for around 5 minutes, until cooked through, then remove from the pan and set aside.
Step 4
Spray some more low-calorie cooking spray in the pan and place back over a medium heat.
Step 5
Add the spring onions, shallots, carrot, pak choi or cabbage and the peas.
Step 6
Stir in the curry powder and cook for 5 minutes until the veg start to soften, but still have a bit of a crunch.
Step 7
Add the cooked chicken, rice, soy sauce and fish sauce and continue cooking and stirring until everything is piping hot and evenly coloured.
Step 8
(You can freeze the nasi goreng at this point for enjoying on another day.
Step 9
While everything is heating through, fry the eggs in a frying pan sprayed with a little low-calorie cooking spray, until they are done to your liking.
Step 10
Finish the nasi goreng with a squeeze of lime, divide it between four plates and top each serving with a fried egg.
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