Fragrant Indonesian fried rice

Fragrant Indonesian fried rice
  • Serves: 4
  • Prep: 10 mins
  • Cook: 10 mins

Egg fried rice with chicken makes a super-speedy supper for four. 


  • 400g brown basmati rice
  • 4 large British Lion eggs, beaten
  • 250g leftover roast chicken, shredded
  • 1 onion, peeled and sliced
  • 3 garlic cloves
  • 1 red chilli
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp tomato puree
  • 3 spring onions, finely sliced
  • 2 tbsp fresh coriander, chopped
  • ½ cucumber, deseeded and cut into thin batons
  • 30g peanuts (optional)
  • Salt and pepper


  1. Cook the rice to the packet instructions. Drain and leave to cool.
  2. Beat the eggs and season with salt and pepper. Heat some oil in a non-stick pan and add the eggs. Roll around the pan to coat thinly. Cook for 1-2 minutes then flip and cook for a further minute. Roll the omelette and slice.
  3. Blend half of the onion along with the garlic, chilli, sugar, tomato puree and soy until smooth.
  4. Add the oil to a hot pan and fry the other half of the onion until soft. Add the shredded chicken and the puree. Cook for a couple of minutes then add the rice and fry for 3-4 minutes until heated through. Add the spring onions and coriander.
  5. Divide the hot rice between four bowls. Top with the cucumber, sliced omelette and a few peanuts if liked. 

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