Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 3
If they like it, it serves 3 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 20 minutes
Totaltime: 50 minutes


  • 8 ounces boneless chicken breast, cut into thin strips
    1 tablespoon vegetable oil
    2 leeks, chopped (white and green part)
    1 onion, chopped
    2 cloves garlic, minced
    1 1/2 teaspoons sambal oelek or asian chili paste
    1/2 cup chopped sweet red pepper
    3 cups cooked rice
    1 cup cooked salad shrimp
    1/2 cup frozen tiny peas

    1 teaspoon vegetable oil
    2 eggs, beaten
    1/2 cup chopped cucumber
    1/4 cup roasted peanuts


  • Heat oil in a wok or skillet. Cook leeks, onion, garlic and sambal oelek, stirring until softened. Add chicken and red pepper. Cook for about 4 minutes, or chicken is done.
    Stir in rice, shrimp and peas. Cook to heat through. (can be made a day before serving).
    Heat oil in a nonstick skillet. Cook eggs without stirring until set and golden brown in the bottom.
    Transfer to a cutting board. Cut into thin strips. Serve cucumber and peanuts in individual bowls to sprinkle over each serving.
Have you tried the recipe?

Nasi goreng

Add Comment

* Required information
What is the fifth month of the year?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook