Serves 4

Prep time: 15 minutes

Cook time: 20 minutes

(From FreshStart, Feel Good by Nadia Lim)

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Ingredients

Fried eggs

  • 1 teaspoon sesame oil
  • 4 eggs‍

‍Nasi goreng

  • 300g chicken breast cut into thin strips, or 400g raw shelled prawns (defrosted if frozen) or 400g cubed firm tofu, or a mix of any of the above
  • 1 ½ teaspoons curry powder
  • 1 teaspoon sesame oil
  • 1 brown onion, thinly sliced
  • 50g store-bought nasi goreng paste
  • 1 ½ tablespoons soy sauce 
  • 2 1/4 teaspoons honey
  • 2 teaspoons sweet chilli sauce
  • 2 cups cooked brown rice or wild rice
  • 1 cup frozen peas, defrosted
  • 3–4 cups finely chopped vegetables such as broccoli, cauliflower, and/or cabbage
  • 1 carrot, peeled and finely diced

 

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Method

  1. Heat sesame oil in a medium-large non-stick fry pan for the fried eggs on medium heat.
  2. Crack in eggs, one by one, and cook for about 3 minutes or until cooked to your liking. Set aside and keep warm.
  3. To make the nasi goreng, pat chicken/prawns/tofu dry with paper towels. Dust in curry powder and a good pinch of salt.
  4. Heat sesame oil in a large wok or non-stick Fry pan on medium-high heat.
  5. Add chicken/prawns/tofu and sliced onion and cook, stirring often, for 4-5 minutes until browned. Add nasi goreng paste and continue cooking for 1-2 more minutes until fragrant. Set aside on a plate, keep the pan on the heat.
  6. Mix soy sauce, honey, and sweet chilli sauce in a bowl.
  7. Add cooked rice, vegetables, and soy sauce mixture to the pan, and cook, stirring, for 4-5 minutes or until vegetables are just tender.
  8. Add back chicken/prawn/tofu mixture and toss everything together for a further 1-2 minutes until combined. Season to taste with more soy sauce if (if needed) and freshly ground black pepper.
  9. To serve, spoon nasi goreng onto plates. Top with mung bean sprouts/lettuce, coriander, chilli and fried egg.
  10. Serve with a lemon wedge to squeeze over just before eating.