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Sticky sweet chilli egg nasi goreng recipe
Sticky sweet chilli egg nasi goreng recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indonesian family-friendly stir-fry bowls.
Ingredients:
  • 266.00 gm white long grain rice (see note)
  • 36.80 gm vegetable oil
  • 150g green beans, trimmed, cut into 3cm lengths
  • 4 green onions, thinly sliced
  • 250.00 ml frozen peas, corn and capsicum mix
  • 30.00 ml kecap manis
  • 4 eggs
  • 90.75 gm sweet chilli sauce
  • 31.50 gm lime juice
  • 1 long red chilli, thinly sliced
  • 20.00 ml fried shallots
  • 62.50 ml fresh coriander leaves
  • Sliced tomato, to serve
  • Baby cucumber, to serve
  • Green onions, thinly sliced, to serve
  • Lime wedges, to serve
Instructions:
  • Prepare fluffy and aromatic rice according to the instructions provided on the packet.
  • Heat a wok on high heat, add half of the oil, and swirl to coat. Cook beans for 3 minutes, stirring occasionally until lightly charred. Add onion and stir-fry for 1 minute, then add rice with pea and corn mix and stir-fry for another minute. Finally, add kecap manis and stir-fry for 2 minutes until hot.
  • Heat the rest of the oil in a spacious frying pan. Crack 2 eggs into the pan and cook for 2 minutes until the whites are set but the yolks are still soft. Flip the eggs and cook for an additional 20 seconds. Place on a big plate, cover to retain warmth, and repeat the process with the rest of the eggs.
  • In a small saucepan, combine sweet chili sauce and lime juice. Simmer over medium heat for 2 minutes until bubbling.
  • Ladle rice mixture into 4 serving bowls. Place a cooked egg on top of each bowl and generously drizzle with sauce. Garnish with chili, shallots, coriander leaves, and extra green onion. Accompany with sliced tomato, cucumber, and lime wedges for a fresh finish.

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