About the Recipe
Savor the authentic flavours of Malaysia with our vibrant Malaysian Nasi Goreng recipe. This beloved fried rice dish, made with Malay Taste Nasi Goreng Paste and a drizzle of Kicap Manis, is a delightful combination of tender chicken, crisp green beans, and aromatic spices. Perfectly paired with thinly sliced carrots and spring onions, this dish is topped with a perfectly fried egg and fresh cucumber slices, adding a refreshing crunch.
Simple to prepare and packed with flavour, this Nasi Goreng is an ideal choice for a quick and satisfying meal. For a delicious twist, try substituting the chicken with succulent prawns and serve with prawn crackers for an extra layer of texture. This recipe brings the exotic taste of Malaysia right to your kitchen, making it a must-try for any food enthusiast.
Ingredients
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
Drizzle of Malay Taste Kicap Manis
Made with
Our tip
This recipe tastes wonderful with prawns. Substitute the chicken for 300g raw peeled prawns and cook as above. Serve with prawn crackers.
Preparation
Cook the beans in a pan of boiling water for 3 minutes, then drain and refresh under cold water.
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.
Reduce the heat and stir in the Nasi Goreng paste, stirring to coat the chicken in the paste.
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.
Heat the oil in a frying pan and fry the eggs for a couple of minutes.
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.
Serve drizzled with Malay Taste Kicap Manis.