Satay chicken nasi goreng

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Satay chicken nasi goreng
  • 1 tablespoon vegetable or peanut oil, plus 1 tbsp extra
  • 125 gram packet shortcut bacon, thinly sliced
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 clove garlic, thinly sliced
  • 2 cup (80g) wombok (chinese cabbage) leaves, loosely packed, finely shredded
  • 4 cup cooked long grain white rice
  • 1 cup chopped leftover cooked chicken
  • 1/4 cup kecap manis
  • 1 tablespoon fish sauce
  • 4 eggs, at room temperature
  • 1 cup beansprouts, rinsed
  • 1/2 cup satay sauce
  • 1/4 cup coriander sprigs


Satay chicken nasi goreng
  • 1
    Heat a wok or large frying pan over moderate heat.
  • 2
    Add half the oil; swirl to coat surface. Add bacon; stir-fry 2 minutes, or until browned. Transfer to a bowl.
  • 3
    Add remaining oil to wok. Add carrot and celery; stir-fry 3 minutes, or until carrot is tender. Add garlic; stir-fry until fragrant.
  • 4
    Return bacon to wok with cabbage, rice and chicken; stir-fry 3 minutes, or until chicken is heated. Add kecap manis and fish sauce; stir-fry until combined; season. Transfer to a large bowl; cover with foil to keep warm.
  • 5
    Place extra oil in a large non-stick frying pan over moderately high heat. Crack eggs into pan; cook 2 minutes, or until whites are set.
  • 6
    Spoon nasi goreng into shallow serving bowls. Top each with a fried egg, sprouts, sauce and coriander. Serve.


You'll need about half a large cooked chicken. You'll need to cook about 1 1/2 cups rice; cook several hours ahead, then chill.