Indonesian chicken nasi goreng
242cal, 28p, 17c, 6f (per meal)
1/2 cup (93g)
1 cup(s) (237mL)
1 leek (89g)
1 cup (90g)
1 tsp (3g)
1 tsp (3g)
2 tsp (4g)
2 tsp (4g)
2 tsp (5g)
1 tsp (2g)
2 tbsp (30mL)
1 tbsp (15mL)
1 medium (2-1/2" dia) (110g)
1 1/2 lbs (672g)
1
Cook the rice with the water according to the package instructions. Fluff with a fork and set aside.
2
Heat the oil in a walled skillet over medium heat. Add the chicken strips and onion and cook for 6-7 minutes, until the chicken is no longer pink in the center and the onion is softened.
3
Add the leek and coleslaw mix and cook for 2-3 minutes, until slightly softened. Stir in the spices, a small splash of water, and the soy sauce. Cook for 2 minutes longer.
4
Add the cooked rice and stir-fry for 2 minutes, until heated through. Serve.