Nasi Goreng With Poached Eggs
Looking to spice up your weeknight dinner routine? Try this quick and flavorful Asian-inspired chilli fried rice recipe. Packed with vibrant vegetables, aromatic garlic, and a kick of heat from red chillies, this dish is sure to impress your taste buds. The combination of savory soy sauce and sweet brown sugar creates a delicious umami flavor that pairs perfectly with the tender mushrooms and julienned carrots. Topped with a perfectly fried egg and a generous drizzle of Asian chilli sauce, this dish is not only visually appealing but also satisfyingly delicious. Perfect for a cozy night in or a busy weeknight, this chilli fried rice is a must-try recipe!
— Constant Cookbook
Ingredients
- olive oil
- 2 red chillies , shredded
- 4 shallots , finely sliced
- 1 garlic clove , finely chopped
- 1 large carrot , peeled and julienned
- 150g chestnut mushrooms , sliced
- 250g pack ready-cooked basmati rice
- 2 tsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp Asian chilli sauce , plus extra to serve
- ½ a small bunch coriander , chopped
- 2 eggs , poached or fried, to serve
Instructions
- Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened and slightly caramelised. Add the garlic and stir for 1 min.
- Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm through. Pour in the fish sauce, soy sauce and some seasoning. Make a well in the centre of the wok and crack in the egg. Fry until the white is nearly set.
- Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce.
Yield
Serves 2
Nutrition
- Calories: 540 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 6.4 milligram of sodium
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