Nurturing nasi goreng

Nurturing nasi goreng

The Medicinal Chef: Healthy Every Day
Martin Poole

The great thing about this gorgeous Indonesian rice dish is that you can throw anything in the pot. It’s a great way of using leftover chicken or seafood, or any type of vegetable.


Quantity Ingredient
250g brown rice
4 eggs
olive oil, for cooking
3 shallots, finely chopped
3 spring onions, roughly chopped
1 red chilli, sliced, seeds left in
300g raw prawns, (peeled weight)
3 tablespoons soy sauce
2 tablespoons chilli bean sauce
handful salted peanuts
3 garlic cloves, finely chopped


  1. Cover the rice with boiling water and simmer for 20 minutes, until just tender. Drain and set aside.
  2. Crack the eggs into a bowl and whisk them lightly. Place a small pan over a medium heat, add the eggs and cook them as if you were making scrambled eggs, then set aside.
  3. Heat a little olive oil in another pan, add the shallots, garlic, spring onions and chilli and cook for 4–5 minutes, until softened and beginning to turn translucent. Add the prawns and cook for 5–7 minutes, until cooked through. Stir in the rice until everything is well mixed.
  4. Stir in the soy sauce and chilli bean sauce. Add the egg and gently fold it through. Serve immediately, garnished with peanuts.

Good for:

  • Skin health; colds and flu; Type 2 diabetes and blood sugar management; healthy gut flora

Clever combination:

  • The protein and complex carbohydrate in egg and brown rice respectively work together to help with insulin resistance, Type 2 diabetes and weight management issues.
The Medicinal Chef
Healthy Every Day
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