I love the challenge of creating economical meals that taste fabulous.
This Nasi Goreng recipe uses up left over roast chicken, however, you can stir fry some chicken breast if you don't have any leftovers. It's also great for using left over rice. Make sure you don't store left over rice for more than 24 hours for
Nasi Goreng is an Indonesian Fried Rice. It's quite simple to make, but the addition of a pan fried runny egg on top is just delicious. The runny egg mixes through. I tried this for the first time on a visit to Bali and have loved it since. Oh and I have to cover mine in hot chilli sauce.
- 1 clove galic, chopped finely
- 1 tablespoon kecap manis (sweet soy sauce)
- 1 tablespoon light soy sauce
- 1/2 cup of long grain rice, cooked per packet and cooled thoroughly
- 1 large spring onion, sliced
- 1/2 cup of frozen peas
- 1 cup of shredded cooked chicken (I used leftover barbequed chicken)
- 2 eggs
- Peanut Oil
Heat wok with a little peanut oil, when hot quickly fry the garlic and spring onion for a minute. Add the cold, cooked rice and keep frying at a high heat. Cook around 5-10 minutes. Add peas and chicken to cook through. You really are just heating these through quickly.
Add kecap manis and light soy sauce, stir throughly.
In a separate frypan, heat to medium and fry the eggs until the whites are cooked and cripsy and the egg yolk still runny.
Serve the rice with fried egg on top.
I love mine topped with lots of hot chilli sauce! Go on be game!
Guest Contributor - Cassandra Mackay from This Is Wellbeing