Brown Rice Chicken Nasi Goreng | Australia
In a wok over a high heat, drizzle a little peanut oil and fry off chicken until golden and cooked through. Remove from the wok and set aside.
Keywords
- Lee Kum Kee
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
- Spatula
- Plate
Ingredients
- 4 Free range Chicken thighs, cut into chunks
- A drizzle of Peanut oil
- 1 clove Garlic, sliced
- 3cm pcs fresh Ginger, cut into thin matchsticks
- 1 Spring onion, thinly sliced
- Red chilli - thinly sliced
- 2 packets Cooked brown rice
- 4 free range Eggs
- 1 packet Pak choy, shredded
- A handful of fresh Coriander
- 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 2 tbsp Lee Kum Kee Panda Brand Gluten Free Oyster Sauce
- A handful of Cashews, toasted
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