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Nasi Goreng

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

This recipe is brilliant for using up left over chicken.

 60 ml sesame oil
 2 onions, finely chopped
 1 red chilli, de-seeded and finely chopped
 2 cloves of garlic, peeled and crushed
 200 g smoked streaky bacon, diced
 100 g cooked cold chicken
 100 g prawns
 2 eggs
 250 g cooked rice
 100 g sweetcorn
 2 tbsp plum sauce
 1 tbsp soy sauce

Warm the oil in a large pan and gently cook the onions, chilli and garlic until soft.


Add the bacon, turn up the heat and cook quickly, stirring often. Put in the chicken and prawns. Cook quickly for 2 minutes, stirring continuously.


Heat a small frying pan, beat the eggs until smooth and in a little oil, cook the eggs on a moderate heat like a big, flat pancake with little or no colour. Turn once then turn out onto a table or board. When cooked, roll up like a Swiss roll and slice thinly.


Add the rice, sweetcorn, plum sauce and soy sauce to the chicken etc. and reheat well, tossing to mix together. Taste for seasoning and correct if required.


Serve with the shredded egg sprinkled on top.