A delicious and easy recipe for Nasi Goreng, finished off with a crispy fried egg!
Everyone that knows me knows that I am a massive egg fan… boiled, poached, scrambled, fried… I love them all! So when British Lion Eggs got in touch to ask if I wanted to collaborate on a recipe for British Egg Week taking place this week from the 10th to 17th October, I jumped at the chance!
This year, Farang London chef Seb Holmes, has teamed up with British Lion Eggs to deliver six quick and tasty Thai street food inspired recipes all celebrating this year’s theme: #putaneggonit. The theme aims to encourage people to eat eggs in more unusual ways by putting an egg on dishes they wouldn’t normally think to try.
Taking inspiration from Seb Holmes’ collection of street food egg recipes I decided to create my own interesting and delicious egg recipe in the form of this Nasi Goreng. Nasi Goreng is a traditional Indonesian fried rice dish, made with vegetables and sometimes eggs or shrimp, depending on what part of the country you are in.
To make my dish into a balanced main meal, I included eggs both stir fried into the rice itself and also topped with a fried egg. This makes for a really nutritious, filling and of course delicious dinner that can be whipped up in just 15 minutes.
I always use pre-cooked rice to make my fried rice dishes as cold rice won’t stick together when it hits the wok. However, if you don’t have pre-cooked rice then simply cook your rice as normal and then spread it out onto a large plate or tray to allow it to cool completely.
Also, the chilli sauce is totally optional, so you don’t have to add it if you don’t like it!
If you try this delicious dish please do let me know what you think. And tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. You can also join in with British Egg Week by posting your own egg-celent recipe on social media using the hastag #britisheggweek and #putaneggonit.
- 3 tsp oil
- 4 medium eggs
- ½ onion, finely diced
- 2 cloves of garlic, crushed
- 1 red chilli, chopped
- 2 spring onions, chopped
- 200g / 7oz chinese or sweetheart cabbage, shredded
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 300g / 2 cups cooked long grain rice
- Optional to top: large lettuce leaves, fresh coriander and chilli sauce
- Add one tsp of oil to a wok and heat. Crack in two of the eggs and whisk quickly. Cook the eggs for 3-4 minutes like you are making scrambled eggs. Remove from the heat and spoon the eggs into a bowl.
- Add another tsp of oil in the same work and add in the onion. Fry for 2-3 minutes until they are starting to soften. Add the garlic, chilli and spring onions and cook for a further 2 minutes. Add the cabbage and continue to stir fry for another 3-4 minutes until it is soft but still with a little bite to it.
- Mix in the fish sauce and soy sauce and then add the cooked rice and scrambled eggs. Mix everything together well.
- Divide the rice mixture between two large lettuce leaves.
- Heat the last tsp of oil in the wok. Crack in the remaining two eggs and fry on a high heat for 3-4 minutes. Add the fried eggs to the top of the rice parcels.
- To finish, drizzle with chilli sauce and sprinkle on some chopped fresh coriander.
DISCLOSURE: I have been compensated by British Lion Eggs for my time spent working on this time. All views and opinions are however honest and are my own.