Creating new meals doesn’t have to be expensive! 
I love the challenge of creating economical meals that taste fabulous.

This Nasi Goreng recipe uses up left over roast chicken, however, you can stir fry some chicken breast if you don’t have any leftovers. It’s also great for using left over rice. Make sure you don’t store left over rice for more than 24 hours.

Nasi Goreng is an Indonesian Fried Rice and is quite simple to make, but the addition of a pan fried runny egg on top is just delicious. The runny egg mixes throughout the dish. I tried this for the first time on a visit to Bali and have loved it ever since.

Chicken Nasi Goreng
Serves 2

  • 1 clove galic, chopped finely
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 tablespoon light soy sauce
  • 1/2 cup of long grain rice, cooked per packet and cooled thoroughly
  • 1 large spring onion, sliced
  • 1/2 cup of frozen peas
  • 1 cup of shredded cooked chicken (I used leftover barbequed chicken)
  • 2 eggs
  • Peanut Oil
  • Hot Chilly Sauce – optional
Heat wok with a little peanut oil, when hot quickly fry the garlic and spring onion for 1 minute. 
Add the cold, cooked rice and keep frying at a high heat. 
Cook around 5-10 minutes. 
Add peas and chicken  – You really are just heating these through quickly. 
Add kecap manis and light soy sauce, stir thoroughly.
In a separate fry pan, heat to medium and fry the eggs until the whites are cooked and crispy and the egg yolk still runny. 
Serve the rice with fried egg on top. 
I love mine topped with lots of hot chilli sauce!
Guest Contributor – Cassandra Mackay from This Is Wellbeing
I am thrilled to be a Guest Contributor to the 733blog and hope you enjoy my recipes. I would love to hear from you either via this post or over on my blog This Is Wellbeing. You can connect with me via FacebookTwitterPinterest or Google+

Stay up-to-date with all things seven thirty three: