Nasi Goreng

By November 9, 2017June 30th, 2020Chicken, Pasta/Rice

Quick – Tasty – Easy


  • 1 chicken thigh fillet, cut into strips
  • 2 teaspoons soy sauce
  • 1 teaspoon tomato sauce
  • 1 teaspoon oil
  • 1 egg, beaten
  • 1 tablespoon oil, extra
  • 1 slice of short cut bacon, cut into strips
  • 1 cheek of red capsicum, sliced
  • ¼ carrot, diced
  • 1 tablespoon sliced celery
  • ½ cup sliced cabbage
  • 1 tablespoon frozen peas
  • 2 green shallots, sliced
  • 1 cup cooked rice


  • Combine the sauces in a bowl, add the chicken slices and set aside while you prepare the remaining ingredients.
  • Heat small fry pan, add oil and egg, swirl to make it fit the pan, remove when cooked, cool and  chop.
  • Add the extra oil to a wok or medium size frypan, heat the pan over medium to high heat. Add the chicken and stir fry for 2-3 minutes till cooked through, remove. Reserve the juices
  • Add the bacon, capsicum, carrot, celery and cabbage to the pan, fry for 2-3 minutes
  • Add the peas and shallots, cook for another minute
  • Add rice and the chicken to the pan and reheat. Pour the reserved juices over and stir through
  • Serve in a large bowl and garnish with the chopped egg

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