We've given this Indonesian staple a healthy makeover. Made with brown rice, free range chicken breasts, beans, wombok (Chinese cabbage), tomato and spring onion topped with a fried free range egg. 

30 Minutes. Free Range. 

2 x 180g free range chicken breast
2 free range eggs
1 tablespoon fried eschalot
1 cup brown rice
1 tablespoon fish sauce
2 tablespoons soy sauce
2 spring onion
1 birds eye chilli
150g wombok
75g green beans
1 tomato

Cook rice
Place rice in a medium pot with 2 cups cold tap water and bring to the boil. When water starts to boil, reduce to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed. Remove from the heat, cover and let stand for a further 5 – 10 minutes until done. Fluff with a fork.

Prepare chicken and veg
Cut chicken into bite size pieces. Finely slice spring onion and chilli. Top and tail
beans then cut into 1cm pieces. Shred or finely slice the wombok. Dice the tomato.

Cook stir-fry
In a large fry pan or wok, add a good drizzle of olive oil and bring to a high heat. Stir fry the chicken, chilli and spring onions for 3 – 4 minutes. Add the wombok and green beans. Stir fry for 2 minutes. Add the cooked rice, tomato and premix sauce to the pan. Stir fry for 2-3 minutes, until mixed through. Remove from heat.

Fry egg
While the chicken is cooking, heat a small fry pan to medium heat with a little olive oil. Fry eggs until the white has set. Remove from pan and set aside.

To serve
Spoon nasi goreng into bowls. Place an egg on top of each bowl. Sprinkle with fried eschalot.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


May 20, 2016 by Timothy Ryder
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