Recipe: Nasi Goreng


Nasi Goreng (Fried Rice)


6 tablespoons coconut oil
6 shallots, halved and sliced
6 cloves of garlic, sliced
1 carrot, sliced into fine strips
2 long red chillies, halved, de-seeded and finely sliced
2 birds eye chilli’s, sliced (optional)
100g white cabbage, thinly sliced
1 cup green beans, sliced
1 tablespoon tomato sauce
2 tablespoons soy sauce
2 eggs, beaten
600g, cooked white rice, chilled
1 celery stick, sliced
1 leek, white part only, sliced
1 cup spinach, cut into lengths
Pinch salt
2 tablespoons fried shallots, to serve


Heat oil in a wok or heavy frying pan.  Add shallots, garlic, carrot, beans and chillies and sauté for 1 minute until shallots and garlic are golden brown

Add cabbage, tomato sauce and chicken and sauté for another minute.  Season with soy sauce and sauté.

Add eggs and scramble then add rice.  Cook for another 3 minutes then add remaining ingredients except fried shallots.  Mix well and season to taste with salt.

Garnish with fried shallots.

Fried Chicken


1kg chicken fillet
1 cup rice flour
Pinch salt
Pinch pepper
1 cup Panko breadcrumbs
1 cup oil (rice bran)


Heat oil in a heavy based frypan

Mix all dry ingredients and coat chicken well.

Shallow fry chicken, until golden brown

Serve 2 pieces of chicken per person




8 eggs, lightly beaten
4 spring onion, chopped
1 onion, diced
1 tomato, diced
5 cloves garlic, finely chopped


Mix all ingredients in a bowl

Heat oil in a frypan, add all the ingredients.  Cook for 1 minute and turn, cook for another minute

Remove omelette from heat and roll.  Slice into bite sized pieces


Serves 4

Kirstie Wyatt

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