Here’s a recipe for nasi goreng, something we’d never made before.
But the kids love a plain friend rice and we older ones are ready for something a bit tangier.
When my veggie husband is home, I might cook the chicken totally separately and then add it to the plates of those who like it at the table.
Nasi Goreng with Chicken & Spiced Fried Egg Recipe
- 2 packets Basmati rice, rinsed well
- 6 cups water
- 2 tbs olive oil
- 4 fillets free range chicken breast, sliced into 1 cm strips
- 4 cloves garlic, peeled & crushed
- 200g green beans, sliced into 2 cm lengths
- 2 carrots, peeled & diced
- 2 roma tomatos, chopped into chunks
- 1 bunches spring onions, finely sliced
- 4 tbs kecap manis
- 4 tbs salt-reduced soy sauce
- 2 lemon, sliced into wedges
- 2 pinches chilli flakes
- Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat.
- Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain. Set aside.
- Heat half the the olive oil in a large wok or frying pan over a high heat.
- Cook the chicken breast for 5-6 minutes, or until golden and cooked through.
- Add the garlic, green beans, carrot, tomato and half the spring onion and cook for a further 2 minutes, or until slightly softened.
- Stir through the cooked Basmati rice, kecap manis, salt-reduced soy sauce and the juice from half the lemon wedges.
- Meanwhile, in a large frying pan heat the remaining olive oil over a medium heat.
- Sprinkle some of the chilli flakes (to taste) and turmeric into the oil and then crack eggs on top, ensuring they aren’t too close together.
- Cook the eggs for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. Remove from the heat.
- To serve, divide the nasi goreng between bowls. Top with the fried egg, remaining spring onion, coriander and lemon wedges. Enjoy!
This recipe is adapted from a recipe created by Hello Fresh.
Keep it simple.
Keep it fresh.