Serves 4


  • 4 tablespoons vegetable oil
  • 2 chicken breast, skinless and boneless cut into small chunks
  • 3 large cloves garlic, crushed
  • 1cm ginger, peeled and crushed
  • 1 red birds-eye chilli, finely chopped
  • 7 spring onions, thinly sliced
  • 150g spring greens, shredded
  • 2x 250g packets of pre-cooked, microwave long grain rice
  • ½ tablespoon tomato ketchup
  • ½ tablespoon tomato puree
  • 1 tablespoon kicap manis (Indonesian sweet soy sauce, available in most supermarkets)
  • 1 tablespoon light soy sauce
  • 4 large eggs
  • 2 tablespoons coriander, chopped
  • Sea salt


Heat 1 tablespoon of oil in a large wok over a medium heat. Add the chicken pieces and stir-fry for 3-4 minutes until they are nicely golden and cooked through. Remove with a slotted spoon and set aside.

Add 2 more tablespoons of oil to the wok. Add the chilli, and spring onions and stir-fry for 30 seconds before adding the ginger and garlic. Again stir-fry for 30 seconds until aromatic, being careful to not let them burn.

Throw in the spring greens and cook for 2 minutes until they start to wilt.

Add the rice, tomato puree, ketchup, kicap manis, soy sauce and 3 tablespoons of water. Stir-fry for 3-4 minutes, making sure to break up any clumps of rice and to coat everything well in the sauce.

Add the chicken back to the wok and cook for a minute until the chicken is warmed through.

In a separate frying pan add the final tablespoon of oil and fry the eggs and season.

Spoon the fried rice into bowls, top with a fried egg and shower over the coriander.

Substitutes for chicken

Prawns are a classic ingredient in nasi goreng but if you prefer a vegetarian version try substituting chunky cubes of aubergine.

The recipe was taken from In Minutes by Clodagh Mckenna

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