Nasi Goreng with Fried Eggs
Nasi Goreng with Fried Eggs


  • 2 tablespoons canola oil
  • 1 carrot, finely chopped
  • 1 small red onion, chopped
  • 1 clove garlic, crushed
  • 1 small chicken breast, sliced
  • 12 raw prawns, peeled and de-veined
  • 1-2 teaspoons sambal oelek
  • 2 cups shredded chinese cabbage
  • 4 cups cooked jasmine rice
  • 2 tablespoons kecap manis
  • 1 tablespoon soy sauce
  • 2 teaspoons tomato sauce
  • 1½ teaspoons fish sauce
  • 4 green onions, sliced

    To Serve
  • 8 fried eggs
  • 2 tomatoes, cut into wedges
  • 1 lebanese cucumber, sliced
  • 1 long red chilli, sliced
  • 1 lemon, cut into wedges
  • coriander sprigs, to garnish
  • fried shallots, to garnish


  1. Heat the oil in a wok or large deep frying pan over medium heat.
  2. Add the carrot and onion and cook for 2-3 minutes until tender then add the garlic, chicken, prawns and sambal oelek (adjust the amount according to desired heat). Toss until fully combined and cook for another 4-5 minutes until the meat is just cooked through.
  3. Add the cabbage to the wok, cook for a minute until starting to wilt then stir in the rice and cook for 4-5 until heated through.
  4. Stir the combined kecap manis, soy, tomato sauce and fish sauce through the rice, and cook for another 2-3 minutes, moving the rice around the wok to mix in with the sauce evenly. Toss through the green onions.
  5. To serve, spoon rice onto a large platter, top with fried eggs, and accompany with tomato wedges, cucumber, chilli, lemon wedges, coriander sprigs and fried shallots.

* Fried shallots are available in Asian grocery stores or most supermarkets in the Asian section of supermarkets.

Start typing and press Enter to search

Shopping Cart