• Chicken Nasi Goreng
Serves 1-2

You will need:

100g fine green beans, cut into 2.5cm pieces
1tbsp sunflower oil
350g boneless, skinless chicken breast, diced
185g jar Malay Taste Nasi Goreng Paste
1 carrot, thinly sliced
400g cooked basmati rice
5 spring onions, thinly sliced

To serve:
1tbsp sunflower oil
4 eggs
1/4 cucumber, halved, seeded and sliced


This recipe tastes wonderful with prawns. Substitute the chicken for 300g raw peeled prawns and cook as above. Serve with prawn crackers.


1. Cook the beans in a pan of boiling water for 3 minutes, then drain and refresh under cold water. 
2. Meanwhile, heat the oil in a wok or large deep frying pan and cook the chicken for 3-4 minutes until browned. Stir in the carrot and stir-fry for 1 minute.
3. Reduce the heat and stir in the Nasi Goreng paste, stirring to coat the chicken in the paste.
4. Stir in the rice, spring onions and beans and cook for 2-3 minutes until the rice is heated through. Remove from the heat and cover the pan to keep warm.
5. Heat the oil in a frying pan and fry the eggs for a couple of minutes.
6. Spoon the Nasi Goreng onto 4 warmed plates of bowls and top each with a fried egg. Scatter over some slices of cucumber and serve immediately. 

 Tip: Serve drizzled with Malay Taste Kicap Manis.


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