A delicious and easy recipe for Nasi Goreng, finished off with a crispy fried egg!
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.
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.
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 Nasi Goreng, please do let me know what you think. And tag me in a picture on Facebook, Instagram or Twitter 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 hashtag #britisheggweek and #putaneggonit.
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Nasi Goreng
Prep Time: 3 mins- Cook Time: 15 mins
- Total Time: 18 minutes
Yield: 2 1x
Category: Main Meal
Cuisine: Malaysian
Print Recipe
Pin RecipeDescription
A delicious and easy recipe for Nasi Goreng, finished off with a crispy fried egg!
Ingredients
- 3 tsp oil
- 4 medium eggs
- 1/2 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
Instructions
- 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.
Maya says
I have tried loads of your recipes but this is definitely one of my favourites! x
★★★★★