Nasi Goreng

with Fried Egg and Traditional Salad
Nasi Goreng is a traditional Indonesian fried rice dish, topped with a fried egg.
Cals 715 · Prot 61 · Carbs 83 · Fat 13
Family-Friendly
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30 min
Nasi Goreng with Fried Egg and Traditional Salad
Nasi Goreng is a traditional Indonesian fried rice dish, topped with a fried egg.
Cals 715 · Prot 61 · Carbs 83 · Fat 13
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
0.5 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Sambal oelek
10 Grams
Green peas
100 Grams
Soy sauce
20 ML
Dark soy sauce
20 ML
Oyster sauce
20 Grams
Fish sauce
10 ML
To serve
Tomatoes
1 Piece
Cucumber
1 Piece
Eggs
2 Piece
Crispy onions
20 Grams
Chilli flakes
2 Grams

Tips for fussy eaters

Reserve the chilli flakes for the grown ups.

Pro 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.

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. (See pro tip!)
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 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 and fry for 1 min further. Increase the heat and add the chicken pieces. Fry for 5-7 min until golden. 
Finish rice

4 Finish rice

Increase the heat. Add the cooled ricegreen peas, both soy sauces, oyster sauce and fish 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 fried onion and a pinch of chilli flakes (spicy!) and serve the tomato and cucumber to the side.

Tips for fussy eaters

Reserve the chilli flakes for the grown ups.

Pro 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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