This quick, Indonesian-style fried rice is a guaranteed favourite. Full of fragrant flavour and made incredibly moreish with the addition of egg and chicken, it’s a worthy addition to your repertoire. Serve with any chilli sauce you have on hand, if you prefer a hit of spice.
Slice chicken into 3cm pieces. Place half the nasi goreng paste in a large bowl with chicken and stir to coat. Set aside for 10 minutes to marinate. Microwave rice according to packet instructions.
Finely chop carrot and bok choy. Crush garlic. Finely chop cucumber and cherry tomatoes. Place cucumber and tomato in a bowl with ¼ teaspoon salt flakes and set aside.
Heat 2 teaspoons oil in a large frypan over medium heat. Add remaining nasi goreng paste and garlic to pan and cook, stirring constantly, for 30 seconds or until fragrant. Add chicken, in batches, and cook for 6–8 minutes or until cooked through and caramelised slightly. Remove chicken from pan and set aside.
Crack egg into a small bowl and whisk lightly with 20ml (1 tablespoon) water. Add to frypan, stir to break up and cook for 30 seconds or until egg is scrambled. Transfer chicken mixture to a large bowl. Add carrot and bok choy to pan with remaining oil and cook, stirring, for 3 minutes or until just tender.
Return chicken mixture to frypan with rice and stir to combine. Cook, stirring, for 2–3 minutes or until well combined.
Thinly slice spring onions and halve lime. Divide nasi goreng between bowls and top with tomato and cucumber salad and spring onion. Serve with lime halves.