Brown Rice Chicken Nasi Goreng
Lee Kum Kee

Brown Rice Chicken Nasi Goreng

Serves 4
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Nasi goreng made with brown rice, chicken thighs and veggie greens is the perfect healthy weeknight supper. How to achieve those wonderful authentic flavours? Simply ensure you use our Gluten-free Panda Brand Oyster Sauce and Light Soy Sauce to combine your ingredients.


4 free range chicken thighs, cut into chunks
4 free range eggs
3cm pcs fresh ginger, cut into thin matchsticks
2 packets cooked brown rice
1 clove garlic, sliced
1 spring onion, thinly sliced
1 packet pak choy, shredded
a drizzle of peanut oil
a handful of fresh Coriander
a handful of cashews, toasted
red chilli - thinly sliced


1 In a wok over high heat, drizzle a little peanut oil and fry off chicken until golden and cooked through. Remove from the wok and set aside.
2 In the same wok over high heat, drizzle a little more peanut oil. Fry off the garlic, ginger chilli and spring onion for 2 minutes.
3 Add the brown rice and fry off for a further 5 minutes until golden.
4 Add the chicken back in the pan then add the pak choy, cashews, soy sauce, oyster sauce and coriander.
5 Spoon rice into serving bowls. Wipe the wok clean, add a little more peanut oil to the pan and fry the eggs until golden and crispy but still runny. Top the fried egg on rice.
6 Serve with a garnish of fresh coriander and devour!
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.