One Dish Nasi Goreng


Cooking Time: 40 mins. Serves 4

2 tablespoons vegetable oil

500g chicken thigh fillet, cut into 4cm pieces

1 onion, halved lengthways, thinly sliced

2 garlic cloves, crushed

2 tablespoons kecap manis (sweet soy sauce)

1 tablespoon salt-reduced soy sauce

1 tablespoon sweet chilli sauce

1 teaspoon sambal oelek

2 cups long-grain rice

4 cups (1L) chicken stock

12 medium green prawns, peeled, deveined

4 Size 7 eggs


  1. Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add chicken and cook for 10 minutes or until well browned. Add onion and garlic and cook for 3 minutes or until softened. Add kecap manis, soy, chilli sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil.
  2. Remove from heat. Transfer to a roasting dish and cover with foil and bake for 20 minutes.
  3. Remove from the oven and add the prawns to the rice mixture. Make 4 indentations into the rice and break an egg into each indent. Recover with foil and bake for a further 10 minutes or until the egg whites are just cooked.
  4. Stand, covered, for 10 minutes. Top with onion, cucumber, tomatoes, peanuts and coriander and serve.

If you like a kick of heat, add 1-2 finely chopped small red chillies.

You can substitute the prawns for any other protein or leave out altogether.

CREDIT: Recipe and image courtesy of Australian Eggs Ltd


Posted on

August 28, 2018