Love this spin on a traditional nasi goreng. I often sneak in a few more veggies to make it a little more balanced.

Serves 2-4


  • 1 tbsp coconut oil
  • 2-3 garlic cloves, chopped finely
  • 1 tbsp ginger, grated
  • 1 tbsp tamari
  • 1 long red chilli, finely chopped
  • ½ cup spring onions, finely sliced
  • 400g chicken breast, diced
  • 200g prawns, peeled
  • 200g green beans, topped and cut in half
  • 1 carrot, grated
  • 2 cup bean sprouts
  • 2 tbsp pepitas
  • 2 cups quinoa, cooked (or brown rice)
  • 1 cup chicken or vegetable stock, if needed
  • 1 bunch coriander, chopped
  • 1 fresh lime
  • 2 eggs


  1. Heat oil in a large frying pan, add chilli and spring onions, stirring until fragrant. Add the garlic, ginger and tamari.
  2. Add chicken and cook until light brown. Add prawns and cook for 1-2 minutes. Add green beans and quinoa, stir through, add stock if moisture is needed.
  3. Toss in bean sprouts and pepitas and squeeze of lime juice, cook until chicken and prawns are cooked through.
  4. Finish off with coriander stirred through just at the end.
  5. In a separate pan fry eggs in coconut oil.  Spoon nasi goreng into bowls and top with fried egg.

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