Chicken nasi goreng

Updated at: Thu, 17 Aug 2023 06:02:38 GMT

Step 1

Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.

Step 2

Finely chop or grate the garlic and ginger. Trim and finely slice the cabbage and spring onion. Coarsely grate the carrots (peel optional). Finely dice the chilli (remove the seeds for less heat). Zest and quarter the lime. Make the sauce; mix the honey and tamari in a small bowl. Slice the chicken into 3-4cm pieces.

Step 3

Heat a large frying pan or wok with 1 tsp oil on medium heat. Add the chicken and a pinch of sea salt; cook for 4-5 mins until golden. Add the garlic, ginger and chilli (to taste) to the pan. Cook for 1 min, then add the cabbage and carrots. Cook for 3-5 mins, until softening. Remove from the heat and set aside.

Step 4

Meanwhile, heat a frying pan with 2 tsp oil on medium-high heat. Crack in the eggs and cook for 3-4 mins until the white has set, the yolk is still runny and the bottom is crispy. Sprinkle the eggs with a pinch of sea salt and black pepper.

Step 5

Reheat the chicken pan to medium heat. Add the zest (to taste), spring onion (save some for garnish), sauce and cooked rice to the pan. Cook for 3-5 mins, tossing to combine. Season with the juice from 2 lime wedges, a pinch of sea salt and black pepper.

Step 6

Serve the nasi goreng in bowls with the fried egg on top. Garnish with the remaining spring onion and lime wedges.

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