Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Rice and base
- 525 g cooked rice, cooled and separated
- 3 cloves garlic, minced
- 2 red chillies, deseeded and finely sliced
- 3 spring onions, cut into 3cm lengths
- 1 red capsicum, diced
- 100 g green beans, chopped
- 2 tbsp vegetable oil
Protein (choose one)
- 300 g medium prawns, peeled and deveined
- or 300g chicken breast, diced into 1cm cubes
Sauce and seasonings
- 4 tbsp kecap manis
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 4 g white sugar
- ¼ tsp white pepper
To serve
- 4 eggs
- 1 tbsp vegetable oil
- salt to taste
- coriander leaves (optional)
- lime wedges
Method
Prepare protein
If using chicken, heat 1 tbsp oil in the wok over medium-high heat. Add diced chicken and stir-fry for 6–8 minutes until cooked through and lightly golden. Transfer to a plate. If using prawns, set aside; you'll cook them with the rice.
Mix kecap manis, soy sauce, lime juice, sugar and white pepper in a small bowl.
Fry the rice
Heat 2 tbsp oil in a large wok or 30cm frying pan over high heat. Add minced garlic and sliced chilli; fry for 30 seconds until fragrant.
Add diced capsicum and green beans; stir-fry for 2 minutes until they begin to soften.
Add the separated rice, breaking up any clumps with the spatula. Stir-fry for 3–4 minutes, moving rice around the pan continuously to prevent sticking.
If using prawns, add them now and stir-fry for 2–3 minutes until just cooked through and pink. If using chicken, add the cooked chicken back in and toss to combine.
Pour the sauce over the rice and stir well for 1–2 minutes until evenly coated and heated through. Add spring onions and toss. Taste and adjust salt or lime juice as needed. Transfer to a serving dish.
Fry the eggs
While the rice finishes cooking, heat 1 tbsp oil in a separate frying pan over medium heat. Crack eggs into the pan and fry for 3–4 minutes until the whites are set and edges are crispy, basting the yolks with hot oil for an even finish. Season lightly with salt.
Top each serving of nasi goreng with a fried egg. Scatter coriander leaves over if using, and serve with lime wedges.
