Nasi Goreng

with Fried Egg and Traditional Salad
Nasi Goreng is a traditional Indonesian fried rice dish, topped with a fried egg.
1,407 Reviews
Cals 708 · Prot 65 · Carbs 94 · Fat 12
Family Friendly
Try Hello Chef Now
30 min
Nasi Goreng with Fried Egg and Traditional Salad
Nasi Goreng is a traditional Indonesian fried rice dish, topped with a fried egg.
1,407 Reviews
Cals 708 · Prot 65 · Carbs 94 · Fat 12
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Nasi goreng
Chicken breast
400 Grams
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Brown onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Sambal oelek
10 Grams
Green peas
100 Grams
Soy sauce 9*
10 ML
Dark soy sauce 9*10*
20 ML
Oyster sauce 8*10*
20 Grams
To serve
Tomatoes
1 Piece
Cucumber
1 Piece
Eggs 5*
2 Piece
Crispy onions
20 Grams
Chilli flakes
2 Grams

Allergens

*9 Soya, *10 Wheat, *8 Molluscs, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2961 / 708
Fats (g) 11.6
of which saturated (g) 4
Carbohydrates (g) 94
of which sugars (g) 13.1
Fibers (g) 5.7
Proteins (g) 65.4
Salt (g) 5.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil rice

1 Boil rice

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, spread the rice over a baking tray and allow to cool and dry out.
Tip! This recipe works best with cold rice that's been cooked the day before! Simply cook the rice, store in the fridge and then add it to the stir fry the next day.
Prep

2 Prep

Meanwhile, peel and finely chop the onion. Peel and mince the garlic. Slice the tomato into wedges. Slice the cucumber. Chop the chicken into bite-sized pieces.
Fry base

3 Fry base

Heat a large pan over a medium-high heat with a drizzle of oil. Add the onion with a pinch of salt and cook for 5 min until softened. Add the garlic and sambal oelek (spicy!) and fry for 1 min further. Add the chicken pieces. Fry for 5-7 min until golden.
Finish rice

4 Finish rice

Add the cooled rice, green peas, both soy sauces, and oyster sauce and fry for 3 min, making sure the rice is well coated.
Fry eggs

5 Fry eggs

Heat a second non-stick pan with a drizzle of oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid.
Serve

6 Serve

Divide the fried rice between bowls and top each bowl with a fried egg. Garnish with the crispy onions and a pinch of chilli flakes (spicy!) and serve the tomato and cucumber to the side.
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