Indonesian stir fried rice (Nasi Goreng)

Indonesian stir fried rice (Nasi Goreng)

From WW “Irresistable Jan 2006

Serves 4

2½ points per serving

1 egg

2 egg whites

2 tbsp soy sauce

4 tbsp. fresh coriander, chopped

Low fat cooking spray

5 spring onions, sliced

1 garlic clove, crushed

4 cm (1½”) fresh ginger, peeled and grated finely

200g skinless, boneless chicken breast cut into strips

1 tbsp tomato puree

2 carrots, shredded

200g green cabbage, shredded

200g cooked and cooled basmati or Thai jasmine rice

110g cooked peeled prawns

Juice of 1 lime and wedges to serve

First make and omelette.  Beat the egg, egg whites and 1 tbsp soy sauce together with 1 tbsp of the coriander.  Heat a wok or frying pan, spray with the low fat spray.  Pour in the egg mixture and swirl around to coat the pan evenly.  Cook for 2 mins, turn over and cook for 1-2 mins until set all the way through.  Turn out onto a chopping board, roll up like a swiss roll and cut into thin rolls. Set aside.

Spray the wok again and add the spring onions, garlic and ginger.  Cook gently for a minute then increase the heat slightly and add the chicken.  Stir fry for 4 minutes then add the tomato puree, remaining soy sauce, carrots and cabbage.  If the pan seems too dry add a little water.

After 2 minutes, stir in the cooked rice, prawns and lime juice tossing well to heat everything through.  Sprinkle with the remaining coriander and serve garnished with lime wedges.