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Quinoa nasi goreng
Serves 2 Starters and mains
Ingredients
- 1tbsp coconut oil
- 1⁄2 bunch spring onions, chopped
- 2 garlic cloves, finely chopped
- 2 small red chillies, finely chopped
- 4 shallots, chopped
- 200g chicken (breast or thigh fillet), coarsely chopped
- 3 prawns, cleaned and diced (optional)
- 240g cooked quinoa
- 1tbsp kecap manis (sweet soy sauce)
- 1 cucumber, diced
- 2 tomatoes, diced
- 3-4 fried eggs
Method
Heat the coconut oil in a large frying pan over a medium-to-high heat. Add the spring onions, garlic, chilli and shallots. Cook, stirring, for 1-2 minutes or until fragrant.
Add the chicken and prawns (if using). Cook, stirring, for around 2 minutes to seal. Add the shrimp paste, quinoa and kecap manis. Cook, stirring often, until the chicken is cooked through.
Remove from the heat. Stir the cucumber and tomatoes through. Serve with a fried egg on top.
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