Amanda Johnson’s Nasi Goreng
Updated: May 17, 2020
This recipe is special to me because about 15 years ago I lost 5 stone and it made me feel so much better about myself. I was always the fat, sad girl with an enormous chip on her shoulder, not just about her weight, but about life, thinking that everyone hated me and I’d never be any use to anyone. Luckily, I have an amazing family and friends who supported me, not just in my weight loss journey but my life. I now have an amazing husband to share this recipe with. This was a weight watchers recipe that I doctored and tinkered with but it always felt indulgent and treat like when I wanted to give up. I feel a lot like giving up now in this current climate but I won’t! I’m going to keep on fighting! You’re supposed to use fry lite but coconut oil is yummy for a treat
120g dried brown or basmati rice (I like brown for nutty flavour)
2 chicken breast
12 king prawns cooked, fresh or frozen.
Thai red paste
Cook the rice and meanwhile Fry the onion, garlic and chilli, ginger, peppers in coconut oil or fry lite in a wok or large pan then add 2 chicken breast and fry til brown. Add about a tablespoon of good Thai red paste and a splash of water to stop sticking. Add the peas and prawns and cook on low for 5 mins stirring all the time. Strain the rice and add to the wok. Add a splash of soy sauce and stir fry for 1-2 mins. Push to one side and crack in an egg, cook like a scrambled egg and stir through. Voila! One lovely, healthy meal to share. Serve with sweet chilli sauce or that lovely Chinese chilli oil you get in restaurants. Just double the ingredients for 4.