Low Carb Indonesian Nasi Goreng

This Indonesian nasi goreng is made with fluffy Qetoe Rice, with around half the carbs of regular rice. Friday fakeaway, sorted: Indonesian street food nasi goreng with 41g protein in 25 minutes, sticky with sweet chilli instead of sugary kecap manis, and around half the carbs of regular rice.

Serves 2 | Prep 10 min | Cook 15 min
Per serve: 462 cal, 41g protein, 22g carbs

Ingredients

• 1 packet Qetoe Rice
• 300g skinless chicken thigh fillets, diced
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1/2 red onion, finely diced
• 1 long red chilli, sliced
• 1/2 red capsicum, diced
• 2 eggs, lightly beaten
• 2 tbsp salt-reduced soy sauce
• 2 tbsp Qetoe Sweet Chilli Sauce
• 1 tsp sambal oelek
• 30g spring onion, sliced

Method

1. Cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork. Spread it on a plate to steam dry while you cook.
2. Heat half the oil in a wok over high heat and stir-fry the chicken for 5 to 6 minutes until golden and cooked through, then remove.
3. Add the remaining oil with the onion, garlic, chilli and capsicum and stir-fry for 2 minutes until softened.
4. Push everything to one side, pour the eggs into the gap and scramble for 1 minute until just set.
5. Add the rice, chicken, soy sauce, Qetoe Sweet Chilli Sauce and sambal oelek and toss over high heat for 2 to 3 minutes until every grain is glossy and slightly smoky. Top with the spring onion.

Tips

Steam-dry the cooked Qetoe Rice on a plate for a few minutes before it hits the wok. Drier grains fry and catch instead of clumping.

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