Nasi Goreng with Chicken by Jack Stein

Serves 4


Nasi Goreng Paste:

30ml vegetable oil
2 large garlic cloves, roughly chopped
15g macadamia nuts
2 medium chillies chopped
1 tablespoon tomato purée
1 tablespoon soy sauce
1/2 teaspoon of turmeric


150g long grain rice


8 chicken thighs
3 tablespoons sunflower oil
6 large shallots, thinly sliced
1 carrot, peeled, quartered and thinly sliced
4 large eggs
1 tablespoon light soy sauce
4 spring onions sliced
Crispy onions to garnish

Step 1

To make the Nasi Goreng Paste:

Put all ingredients into a blender and blend until smooth.

Step 2

For the rice:

Cook the rice in boiling, salted water until just tender – roughly around 15 minutes.
Drain, rinse well and set aside.

Step 3

For the chicken:

Slice the chicken thighs thinly and stir fry in oil for 5 minutes, then add a tablespoon of the nasi goreng paste and the chopped carrots, cook for a further 10 minutes.

Step 4

Fry an egg for each person and warm 4 large dinner plates in the oven.

Add the soy sauce and most of the spring onions to the nasi goreng paste and toss together well.

Step 5

Spoon the rice onto the warmed plates with the chicken. Top with the fried eggs and sprinkle with the remaining spring onions and crispy onions; serve straight away.