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Rice dishes

Chicken nasi goreng with fried eggs

Indonesian-style fried rice with chicken, cabbage and carrot in a sweet soy and chilli seasoning, topped with a fried egg and fresh cucumber and tomato.

  • 45 min · 20 min hands-on
  • Serves 4
  • Wok or very large frying pan, non-stick frying pan, medium saucepan with lid
  • Contains egg, fish, soy, wheat, gluten, chilli
  • Complete meal
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Chicken nasi goreng with fried eggs · Per serving (1 of 4)

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One serve gives you

Daily needs: Female 31–50
  • Protein 33 g · 26%
  • Carbs 66 g · 50%
  • Fat 14 g · 24%
  • Fibre 4 g

Highest in this recipe

  • B6 1.22 mg94% of RDI
  • Vitamin A 643 µg92% of RDI
  • B3 equivalents 12.2 mg87% of RDI
  • Vitamin D 4.2 µg84% of AI (Adequate Intake)
  • Selenium 46 µg76% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 4 servings. Per-serve nutrition stays the same.

  • 300 g
  • 450 g
  • 30 g
  • 15 g
  • 8 g
  • 15 g
  • 25 g
  • 400 g
  • 80 g
  • 12 g
  • 8 g
  • 120 g
  • 200 g
  • 200 g
  • 30 g
  • 150 g
  • 150 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 45 min
  1. Cook the rice at least 2 hours ahead, ideally the day before: put the rinsed rice in a medium saucepan with the 450 g water, bring to the boil, cover and cook on the lowest heat for 12 minutes, rest for 10 minutes, then spread on a tray to cool and refrigerate once steaming stops (within an hour). Cold rice fries best.
  2. Mix the reduced-salt soy sauce, brown sugar, fish sauce and tomato paste in a small bowl. Heat 10 g of the canola oil in a wok over high heat and stir-fry the chicken for 5–6 minutes until browned and it reaches 75°C. Move to a plate.
  3. Add another 10 g oil, then the shallots, garlic and chilli and stir-fry for 1 minute. Add the carrot and cabbage and stir-fry for 2–3 minutes until wilted but still crunchy.
  4. Add the cold rice, breaking up any clumps, and stir-fry for 3–4 minutes until hot. Return the chicken, pour over the soy mixture and toss for 2 minutes until every grain is coloured and the rice is steaming hot throughout.
  5. Meanwhile, fry the eggs in the remaining 5 g oil in a non-stick pan for 3–4 minutes until the whites are set (cook yolks firm for anyone pregnant, very young, elderly or unwell). Serve the nasi goreng topped with a fried egg and spring onions, with the cucumber and tomato on the side.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 33 g · 26%
  • Carbs 66 g · 50%
  • Fat 14 g · 24%
  • Fibre 4 g

Highest in this recipe

  • B6 1.22 mg94% of RDI
  • Vitamin A 643 µg92% of RDI
  • B3 equivalents 12.2 mg87% of RDI
  • Vitamin D 4.2 µg84% of AI (Adequate Intake)
  • Selenium 46 µg76% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

See all 152 with a free account

Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • White rice, uncooked: Whole-recipe edible weight.
  • Tap water for the rice: Whole-recipe edible weight.
  • Reduced-salt soy sauce: Whole-recipe edible weight.
  • Brown sugar: Whole-recipe edible weight.
  • Fish sauce: Whole-recipe edible weight.
  • Tomato paste, no added salt: Whole-recipe edible weight.
  • Canola oil, divided: Whole-recipe edible weight.
  • Boneless skinless chicken thighs, raw, diced: Whole-recipe edible weight.
  • Shallots, thinly sliced: Whole-recipe edible weight.
  • Garlic, finely chopped: Whole-recipe edible weight.
  • Long red chilli, finely chopped: Whole-recipe edible weight.
  • Carrot, diced small: Whole-recipe edible weight.
  • Chinese cabbage, shredded: Whole-recipe edible weight.
  • Eggs, 4 × about 50 g without shell: Whole-recipe edible weight.
  • Spring onions, sliced: Whole-recipe edible weight.
  • Lebanese cucumber, sliced: Whole-recipe edible weight.
  • Tomato, cut into wedges: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • White rice, uncooked: Rice, white, uncooked
  • Tap water for the rice: Water, tap
  • Reduced-salt soy sauce: Sauce, soy, commercial, reduced salt
  • Brown sugar: Sugar, brown
  • Fish sauce: Sauce, fish, commercial
  • Tomato paste, no added salt: Tomato, paste, no added salt
  • Canola oil, divided: Oil, canola
  • Boneless skinless chicken thighs, raw, diced: Chicken, thigh, lean flesh, raw
  • Shallots, thinly sliced: Shallot, peeled, fresh, raw
  • Garlic, finely chopped: Garlic, peeled, fresh, raw
  • Long red chilli, finely chopped: Chilli (chili), red, raw
  • Carrot, diced small: Carrot, mature, peeled, fresh, raw
  • Chinese cabbage, shredded: Cabbage, Chinese, raw
  • Eggs, 4 × about 50 g without shell: Egg, chicken, whole, raw
  • Spring onions, sliced: Onion, spring, fresh, raw
  • Lebanese cucumber, sliced: Cucumber, Lebanese, unpeeled, raw
  • Tomato, cut into wedges: Tomato, common, raw

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