The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Nasi Goreng with Brown Rice, Cabbage & Chili Fried Egg
Our take on Indonesia’s favourite street food – nasi goreng. You’ll stir-fry brown rice with garlic, ginger and maple-glazed British chicken. Add cabbage and carrots for veggies. Top with an oozy fried egg to complete the classic dish.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 pepper
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g brown rice (100% Brown Rice)
- 25g honey
- 1 unwaxed lime
- 4 egg (Eggs)
- 2 tbsp tomato purée
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 sweetheart cabbage
- 2 spring onion
- 600g diced British Free Range chicken breast
- 1 carrot
Nutritional Information
Calories: 579
Protein: 51g
Carbs: 58g
Fat: 16g
Chicken Nasi Goreng with Brown Rice, Cabbage & Chili Fried Egg
Our take on Indonesia’s favourite street food – nasi goreng. You’ll stir-fry brown rice with garlic, ginger and maple-glazed British chicken. Add cabbage and carrots for veggies. Top with an oozy fried egg to complete the classic dish.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 large frying pans, a small bowl & a sieve
Do the prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Trim and finely slice the cabbage. Halve the carrot lengthways, then slice on an angle into 1/2cm thick half-moons (peel optional). Thinly slice the peppers. Thinly slice the spring onions, keeping the white and green parts separate
Fry the chicken
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the chicken and cook for 8 mins, until golden. Season with salt and pepper
- Add the carrot to the chicken and cook for another 6 mins, until cooked through. Remove from the pan and set aside
- In the small bowl, combine the tomato puree, ginger & garlic paste, tamari, honey, the juice from the lime and 2 tbsp water
Bring it all together
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the cabbage, pepper and spring onion whites. Cook for 4-5 mins, until softened. Season with salt and pepper
- Return the chicken and carrot to the pan with the cooked rice. Pour in the tamari sauce and toss to combine. Cook for 2-3 mins, until piping hot. Season to taste
Sunny side up
- Meanwhile, heat the other large frying pan with 2 tsp oil on medium-high heat. Stir in the chilli paste. Once hot, crack in the eggs and cook for 3-4 mins, until the whites have set, the yolks are still runny and the bottoms are crispy. Season lightly with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the nasi goreng into bowls, topped with the chilli fried eggs. Garnish with the remaining spring onion
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