Buy all ingredients right below the recipe
Ingredients
- 250 grams Basmati rice
- 500 grams chicken breast fillet
- 1 onion
- 2 garlic cloves
- 1 chili pepper
- 2 carrots
- 200 grams Shiitake mushrooms
- 1 red bell pepper
- 3 eggs
- 5 tbsp soy sauce
- 1 tsp ginger (ground or fresh)
- 1 tsp turmeric
- 1 tsp Sambal Oelek
- 1 bunch fresh coriander
- 2 spring onions
- 2 tsp curry powder
- 1/2 tsp salt
Preparation
- 1Cook basmati rice according to manufacturer's instructions and set aside. Finely chop coriander and spring onions. Then heat 1 tbsp oil in a pan or wok to vigorously sear the chicken breast fillets. Season everything with salt and curry, cut into bite-sized pieces, remove and set aside.
- 2Finely chop onions and garlic. Wash chili and cut into very thin slices. Then wash bell pepper, carrots and mushrooms and slice them. Whisk the eggs together in a bowl and set aside.
- 3Heat the pan or wok again with 1 tbsp oil to vigorously sauté the vegetables. Then season everything with soy sauce, curry, ginger, turmeric, and Sambal Oelek.
- 4Now push the sautéed and seasoned vegetables to the side of the pan. Add the whisked eggs to the center and let them set, stirring constantly. Now fold the resulting egg pieces into the vegetables and add the cooked basmati rice. Then season everything again with soy sauce, curry, ginger, turmeric, and Sambal Oelek, then fold in the cooked and seasoned chicken breast pieces. Finally, sprinkle everything with the chopped coriander and spring onions and serve.
Tip
Since Nasi Goreng is originally a typical leftover meal, you can, of course, also use other types of vegetables or other types of meat. Just check what your fridge has in store.
