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Nasi goreng

16 stir-fry recipes great for family meals in minutes. Not all stir-frys are Chinese. Some Italian, Spanish, British and Indian inspired recipes to suit all tastes.
Serves: 4
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 100g (3½oz) natural roasted peanuts, roughly chopped

 

    • 8 chicken thighs, boned and cut into chunks (about 650g/1lb 7oz

 

    • in weight)

 

    • 2 cloves garlic, peeled and finely chopped

 

    • 1 onion, peeled and sliced

 

    • 1 red pepper, deseeded and sliced

 

    • 1 tbsp Thai yellow curry paste

 

    • 4 tbsp dark soy sauce

 

    • 250g (8oz) long-grain rice, cooked and drained

 

    • 3 eggs, beaten

 

    • 3 spring onions, trimmed and sliced

 

    • Thai fish sauce, to taste

 

 

Method

 

 

    1. Heat a large wok or frying pan, add the oil and peanuts and fry until browned. Take the nuts out with a draining spoon and set aside. Reheat the oil and add the chicken pieces. Cook for 4 mins, until browned.

 

    1. Add the chopped garlic, onion and red pepper, and stir-fry for 2-3 mins.

 

    1. Stir in the curry paste and soy sauce and simmer for 2 mins.

 

    1. Add the rice and stir together for a minute. Push the rice to one side, pour in the beaten eggs and stir until scrambled. Mix through, adding the spring onion, peanuts and a good splash of fish sauce.

 

 

Nutritional information per portion

 

 

fat 24.0g saturates 4.5g calories 666(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.