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Nasi goreng

Purslane salad


Total: 50 min


20 min


30 min


2 servings
  • 120 g basmati rice
  • 100 g Chicken breast
  • 100 g Shrimps
  • 2 Eggs
  • 50 g Green peas
  • 2 Onions
  • 1 Carrots
  • 0.25 teaspoon chilli paste
  • 1 tablespoon Peanuts
  • 15 mL Grapeseed oil
  • 1 balsamic vinegar
  • 2 pinch Salt
  • 2 pinch Pepper
  • 100 g Purslane
  • 1 garlic clove


  • In a large quantity of boiling salted water, cook the rice for 10 minutes.
  • Wash and drain the purslane. Add some canola oil and balsamic vinegar, some salt and pepper.
  • Whisk the eggs with a bit of salt and pepper. Pour in a frying pan and cook over low heat for 3-4 minutes. Turn over to make an omelette. Set aside.
  • Finely chop the chicken breast. Fry them in a bit of oil for 2 minutes over high heat. Add some salt and pepper. Set aside on a plate.
  • Peel and thinly slice the garlic and the onions. Mix them with the pepper purée until you get a past. Fry this mix for 2-3 minutes in a frying pan with a bit of oil.
  • Dry the rice and let it cool. Drain, brush and finely chop the carrots into sticks.
  • Add the chicken, the shrimps, the carrot and the green peas in a frying pan. Fry for 2 minutes. Add the rice slowly to fry it lightly.
  • Set on a serving dish with the omelette cut into slices and sprinkled with peanuts.
  • Serve the Nasi Goreng with the purslane salad.

Recipe tips

  • A meal combining varied foods is the first step towards balance!