If Nasi Goreng makes you think of broke uni living and sachets of unidentified 'dehydrated vegetables', it's time you experienced the real thing. Tasty mouthfuls of fried rice packed full of veggies, chicken and topped with a fried egg, this is destined to become a household favourite.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
To prepare the ingredients, rinse the Basmati rice well. Slice the chicken breast into 1 cm strips, the green beans into 2 cm length, and the lemon into wedges. Peel and crush the garlic, peel and dice the carrot, chop the roma tomato into chunks, finely slice the spring onion, and pick the coriander leaves.
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!