Get ready for a super easy, flavour-packed dinner! This Sticky Sweet Chilli Egg Nasi Goreng is a fresh take on the classic Indonesian fried rice dish, perfect for the whole family. It's got crispy beans, soft veggies, fluffy rice, and a runny fried egg on top. But the real kicker? A sticky sweet chilli and lime drizzle that brings everything together with a zesty, spicy punch. Serve it up with some fresh cucumber, tomatoes, and lime wedges on the side for a complete and vibrant meal that’ll have everyone coming back for more!
Ingredients:
150g green beans, trimmed and cut into 3cm lengths 4 green onions, thinly sliced (plus extra for serving) 1 long red chilli, thinly sliced 1/4 cup fresh coriander leaves Sliced tomato (to serve) Baby cucumber (to serve) Lime wedges (to serve)
4 eggs
Frozen peas, corn, and capsicum mix (1 cup)
1/3 cups long-grain white rice tbsp vegetable oil 1/2 tbsp kecap manis 1/3 cup sweet chilli sauce 1/2 tbsp lime juice 1 tbsp fried shallots (for garnish)
Tips:
- Veg swap: Use any frozen veg you like—broccoli, carrots, or zucchini would be great!
- Add protein: If you want to bulk it up, stir through some leftover chicken or prawns.
- Spice it up: Love it hot? Add an extra drizzle of Sriracha or some chilli flakes to the egg for an extra kick.
- Make it quicker: Use pre-cooked microwave rice for an even faster version.
Method:
Step 1: Â Cook the rice following the packet directions. Once done, set it aside.
Step 2: Cook the beans. Heat a wok over high heat and add half the oil. Toss in the green beans and stir-fry for about 3 minutes, until they’re lightly charred. Add the green onions and stir-fry for another minute.
Step 3: Fry the other veg. Chuck in the cooked rice along with the frozen pea, corn, and capsicum mix. Stir-fry for a minute or so, then pour in the kecap manis. Give everything a good toss, cooking for another 2 minutes until everything’s heated through and well coated.
Step 4: Fry the eggs. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Crack 2 eggs into the pan and cook for 2 minutes or until the whites are set but the yolks are still runny. Flip the eggs and cook for another 20 seconds. Transfer to a plate and cover to keep warm. Repeat with the remaining eggs.
Step 5: Make the sauce. In a small saucepan, combine the sweet chilli sauce and lime juice. Heat gently over medium heat for about 2 minutes until it’s just simmering.
Step 6: Divide the rice mixture among 4 bowls. Top each with a fried egg, and drizzle over the warm sweet chilli sauce. Garnish with sliced red chilli, fried shallots, coriander leaves, and extra green onions. Serve with sliced tomato, baby cucumber, and lime wedges on the side for an extra fresh kick!
Prep Time: 10 minutes Cooking Time: 20 minutes