Brown Rice Nasi Goreng | Donna Hay

Step 1

Heat half the oil in a large wok or saucepan over high heat. In batches, crack the eggs into the wok and cook for 2–3 minutes or until cooked to your liking. Set aside and keep warm. Heat the remaining oil in the wok, add the garlic, ginger, onion and chicken, and cook, stirring, for 5 minutes or until the chicken is cooked through. Add the rice, tamari and kecap manis and cook for a further 4 minutes or until combined.Divide the rice mixture between bowls, top with the egg, bean sprouts, chilli, basil, coriander and cashew to serve. Serves 4

Step 2

Heat half the oil in a large wok or saucepan over high heat. In batches, crack the eggs into the wok and cook for 2–3 minutes or until cooked to your liking. Set aside and keep warm. Heat the remaining oil in the wok, add the garlic, ginger, onion and chicken, and cook, stirring, for 5 minutes or until the chicken is cooked through. Add the rice, tamari and kecap manis and cook for a further 4 minutes or until combined.Divide the rice mixture between bowls, top with the egg, bean sprouts, chilli, basil, coriander and cashew to serve. Serves 4