Nasi Goreng with Chicken and Fresh Cucumber and Tomato

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and dice carrot. Slice spring onions, keeping the green and white parts separate. Shred cabbage. Slice chilli (removing the seeds if you prefer less spice). Cut chicken into bite sized pieces. Cut tomato into wedges and slice cucumber.

Heat a large pan over medium-high heat, add enough oil to coat the base of the pan. Add carrot and white parts of spring onion, cook for 2 minutes. Add nasi goreng paste and ¹⁄₂ chilli, cook for 30 seconds - 1 minute. Stir in chicken and cook for about 5 minutes.

Tip! If you prefer less spice or want to make the dish kid friendly, leave out the chilli.

Add cabbage to the same pan and cook for 1 minute. Add rice and sweet soy/fish sauce, stirring to make sure all ingredients are coated in sauce, cook until rice is heated through about 1 minute.

Heat a frypan over medium high heat with a little oil. Add eggs and fry until cooked to your liking, spooning oil over the eggs as you cook for a lovely runny egg without any unset egg white. Add prawn crackers to the microwave, heat on high for 20-40 seconds or until crackers puff up.

Tip! Make sure not to overlap the crackers to prevent them sticking together and burning.

Divide nasi goreng between plates, top with eggs. Serve tomato, cucumber and prawn crackers on the side. Garnish nasi goreng with remaining chilli and green parts of the spring onion. Enjoy!

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and dice carrot. Slice spring onions, keeping the green and white parts separate. Shred cabbage. Slice chilli (removing the seeds if you prefer less spice). Cut chicken into bite sized pieces. Cut tomato into wedges and slice cucumber.

Heat a large pan over medium-high heat, add enough oil to coat the base of the pan. Add carrot and white parts of spring onion, cook for 2 minutes. Add nasi goreng paste and ¹⁄₂ chilli, cook for 30 seconds - 1 minute. Stir in chicken and cook for about 5 minutes.

Tip! If you prefer less spice or want to make the dish kid friendly, leave out the chilli.

Add cabbage to the same pan and cook for 1 minute. Add rice and sweet soy/fish sauce, stirring to make sure all ingredients are coated in sauce, cook until rice is heated through about 1 minute.

Heat a frypan over medium high heat with a little oil. Add eggs and fry until cooked to your liking, spooning oil over the eggs as you cook for a lovely runny egg without any unset egg white. Add prawn crackers to the microwave, heat on high for 20-40 seconds or until crackers puff up.

Tip! Make sure not to overlap the crackers to prevent them sticking together and burning.

Divide nasi goreng between plates, top with eggs. Serve tomato, cucumber and prawn crackers on the side. Garnish nasi goreng with remaining chilli and green parts of the spring onion. Enjoy!