Chicken Nasi Goreng


  • 1 1/2 cups jasmine rice
  • 43g spice mix for nasi goreng
  • 2 tablespoons rice bran oil
  • 6 green onions, thickly sliced diagonally
  • 400g chicken thigh fillets, trimmed, chopped
  • 4 eggs
  • 1/2 cup fresh coriander leaves


  1. Cook rice in a saucepan of boiling salted water following packet directions, until tender. Drain. Cool.
  2. Combine nasi goreng mix and 100ml boiling water in a small bowl. Stand for 10 minutes or until softened.
  3. Meanwhile, heat 2 teaspoons oil in a wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes until browned.
  4. Transfer to a bowl. Heat 1 tablespoon oil in wok. Add chicken. Stir-fry in batches, for 2 to 3 minutes or until browned.
  5. Return chicken to wok with onion, nasi goreng paste mixture and rice. Stir-fry for 2 to 3 minutes or until heated through.
  6. Heat remaining oil in a frying pan over medium heat. Break 2 eggs into pan.
  7. Cook for 2 to 3 minutes or until egg whites are set and yolks are still soft.
  8. Repeat with remaining eggs. Spoon rice into bowls. Sprinkle with coriander and top with eggs.
Download Recipe