This fragrant Indonesian chicken nasi goreng with greens and fried egg is the ultimate comfort food for spice lovers. Great for a casual weekday dinner with friends.
4 free range chicken thighs, cut into chunks (we love Waitoa) A drizzle of peanut oil (we love Olivado) 1 clove garlic, sliced 3cm piece fresh ginger, cut into thin matchsticks 1 spring onion, thinly sliced Red chilli – thinly sliced 2 packets cooked brown rice (we love Sun Rice) 4 free range eggs (we love Woodland) 1 packet baby white pak choy, shredded (we love The Fresh Grower) A handful of fresh coriander (we love Superb Herb) 1 tbsp soy sauce (we love Lee Kum Kee) 2 tbsp oyster sauce (we love Lee Kum Kee) A handful of natural cashews (we love Alison’s Pantry)
Method
In a wok over a high heat, drizzle a little peanut oil and fry off chicken until golden and cooked through. Remove from the wok and set aside.
In the same wok over a high heat, drizzle the a little more peanut oil. Fry off the garlic, ginger chilli and spring onion for 2 minutes.
Add the brown rice and fry off for a further 5 minutes until golden.
Add the chicken back in the pan then add the baby white pak choy, cashews, soy sauce, oyster sauce and coriander.
Spoon rice into serving bowls.
Wipe the wok clean, add a little more peanut oil to the pan and fry the eggs until golden and crispy but still runny. Top the fried egg on rice.
Serve with a garnish of fresh coriander and devour!
