avec œufs frits et échalotes frites
L'un des plats les plus appréciés d'Indonésie, le "Nasi Goreng Ayam", alias le riz frit au poulet, peut sembler simple à première vue, mais il regorge de saveurs audacieuses, sucrées et salées. Riche en protéines (50 g de protéines ou plus) est basé sur un calcul par portion de la quantité de protéines de la recette. Ingrédients : Poitrine de poulet • Mélange pour salade de chou (carotte, chou vert, chou rouge) • Tomates • Riz étuvé • Œuf de catégorie A • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Cassonade (sucre de canne, mélasse) • Sauce aux piments et à l’ail (eau, piments forts, glucose, ail, sel, vinaigre, amidon de maïs modifié, ail séché, huile de canola, huile de soja, poivron rouge séché, gomme de xanthane, acide acétique, acide citrique, oléorésine de paprika, caramel, sorbate de potassium, benzoate de sodium) • Huile de sésame • Oignon vert.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Riz étuvé
0.75 cup
Œuf
2 unit(s)
Mélange pour salade de chou
340 g
Tomato
1 unit(s)
Green Onion
2 unit(s)
Purée de gingembre et d’ail
4 tbsp
Cassonade
4 tbsp
Sauce soya
3 tbsp
Échalotes frites
56 g
Huile de sésame
1 tbsp
Sauce aux piments et à l’ail
2 tbsp
Huile*
1 tbsp
Sel*
0.375 tsp
Poivre*
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve tomato lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onions.
- In a large bowl, toss together tomatoes, half the green onions and half the sesame oil. Season with salt and pepper.
- In a medium bowl, combine soy sauce, brown sugar, ginger-garlic puree and 2 tbsp (1/4 cup) water. Set aside.
- Pat chicken dry with paper towels.
- On a separate cutting board, cut chicken into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add remaining sesame oil, then chicken. Cook for 6-8 min, stirring occasionally, until golden and cooked through.**
- Remove from heat.
- Transfer chicken to a plate, covered to keep warm.
- In a medium non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, crack in eggs. Season with salt and pepper.
- Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny. Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
- Remove from heat.
- Reheat the large pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then coleslaw cabbage mix. Cook for 3-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Add cooked rice and the soy sauce mixture. Cook for 2-3 min, stirring constantly, until sauce thickens and coats rice evenly.
- Remove from heat, then stir in chicken and half the crispy shallots.
- Divide chicken fried rice and tomatoes between plates. Top rice with a fried egg, remaining crispy shallots and remaining green onions.
- Drizzle chili-garlic sauce over top, if you like.
960
kcal
Calories
37
g
Fat
12
g
Saturated Fat
116
g
Carbohydrate
33
g
Sugar
8
g
Dietary Fiber
57
g
Protein
320
mg
Cholesterol
2130
mg
Sodium
0
g
Trans Fat
1900
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
