Nasi Goreng with Chicken & Spiced Fried Egg

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

Nasi Goreng with Chicken & Spiced Fried Egg
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat.
  2. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain. Set aside.
  3. Heat half the the olive oil in a large wok or frying pan over a high heat.
  4. Cook the chicken breast for 5-6 minutes, or until golden and cooked through.
  5. Add the garlic, green beans, carrot, tomato and half the spring onion and cook for a further 2 minutes, or until slightly softened.
  6. Stir through the cooked Basmati rice, kecap manis, salt-reduced soy sauce and the juice from half the lemon wedges.
  7. Meanwhile, in a large frying pan heat the remaining olive oil over a medium heat.
  8. 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.
  9. Cook the eggs for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. Remove from the heat.
  10. 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.

Happy cooking,




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Posted on: March 29, 2017

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