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.
