Chicken Nasi Goreng
75g/3oz/⅓ cup basmati rice
1 medium egg, beaten
1 yellow (bell) pepper, seeded and thinly sliced
1 red chilli, seeded and diced
1 tsp grated fresh root ginger
6 spring onions (scallions), sliced
200g/7oz chicken breast fillets, sliced
200g/7oz spring greens, shredded
1 tbsp soy sauce
2 tbsp low-fat natural yogurt
1 Boil or steam the rice according to the instructions on the pack.
2 Meanwhile, lightly spray a wok or deep frying pan with oil and place over a medium heat. Add the beaten egg to the hot pan, swirling it around to make an omelette. When set underneath, flip it over and cook the other side. Slide out on to a plate, roll up tightly and slice into ribbons. Set aside.
3 Add the yellow pepper, chilli, ginger, spring onions and chicken to the pan and stir-fry for 2 minutes. Add the spring greens and stir-fry briskly for 5 minutes, stirring in the cooked rice and soy sauce just before the end.
4 Divide between two shallow serving bowls and top with the omelette strips. Serve immediately with the yogurt.