Tanjas Nasi Goreng with Chicken Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken fillet (s) (a 100g)
- 1 carrot (s)
- 1 red pepper (s)
- 1 zucchini
- 1 leek
- 100 g veetable onion (s)
- 1 clove garlic
- 2 teaspoons oil (peanut oil)
- 1 egg (s)
- 120 g basmati (dry / raw weiht)
- 1 teaspoon sambal oelek
- 1 tablespoon spice mix, ketjab manis (substitute: 2-3 teaspoon SweetChilliChickenSauce + 2 soy sauce)
- salt and pepper
- Ginger powder (or 30g fresh ginger)
Print Recipe
Pin Recipe Instructions
- Cook the rice and set aside.
- Wash and clean the vegetables and cut into pieces of the same size. Finely chop the onion, chop the garlic. Peel the ginger and cut into strips. Cut the chicken fillet into strips.
- Whisk the egg with sambal oelek and ketjap manis.
- Heat 1 teaspoon of oil in a wok or pan and fry the sliced chicken fillet. Remove from the pan (and keep warm), then sauté the ginger and garlic in it for 2 to 3 minutes. Fry the peppers, carrots, onions and leeks for another 2 minutes and finally add the zucchini.
- Heat the remaining oil in a pan and fry the rice in it. Add the vegetables and meat and finally pour the egg mixture over them. Salt and pepper and serve immediately.
- For the participants of the WW program: total 13P. / per serving 6.5
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