Cheap Eats 2: Chicken fried rice

Nasi goreng and other fried rices are quick, cheap and easy and one of my favourite dishes to make at home. For the my brother who has just moved out of home, this should mean he’ll have more beer money and still get a decent meal in.

Note: this is part of the Cheap Eats series, aimed at arming my brother, who has just moved out of home with a few dishes to get him by. The heavily use of rotisserie chickens is because he works behind a supermarket deli counter and often gets the leftovers.

Image Credit: Wikimedia/Takeaway

Cooking Time:
Prep Time:


  • 1 tbsp peanut or vegetable oil
  • 200g frozen mixed vegetables, slightly thawed
  • 150g (1 cup) cooked chicken breast, chopped
  • 160g (1 cup) cooked rice
  • 20ml (1 tbsp) sweet soy sauce, or regular soy plus sugar
  • 1 tbsp sambal oelek, or chopped fresh chilli
  • 1 egg, beaten


  1. Heat a wok or big frying pan to very high and add in some oil.
  2. Chuck in the veggies and cook until cooked.
  3. Throw in the rice and the chicken and chilli and stir fry for another few minutes until the rice is golden
  4. Add the soy sauce, and continue to stirfry for a few more minutes until dry.
  5. Push the rice to one side and add the egg and fry until nearly cooked then stir into the rice.
  6. A bit of coriander would brighten this up.


Cheap Eats 2: Chicken fried rice

Serving per recipe:
Average Quantity Per Serving
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Tips and Techniques

Day old rice is best suited to this recipe.

If you're really trying to do this on the cheap, steal your soy sauce and sugar from takeaway places.

Serve with fresh cucumber slices.

Preparation and Storage

If you are planning on reheating this, ensure that it is absolutely steaming. If rice isn't fully reheated it may cause food poisoning.

One thought on “Cheap Eats 2: Chicken fried rice

  1. Coriander, as much as I adore this herb, is a no-no for traditional nasi goreng. Slices of cucumber, fried onion and/or homemade sambal are the usual condiments. Mind you, I add whatever to mine because I find extra veggies fill the meal out even further ;-). So, there, purists!

    Come to think of it, celery and coriander are never used in Indonesian cooking. The seeds of both are heavily used in Balinese seasonings, particularly fish dishes. Celery seeds, alone, are more for East Javanese soups, like soto ayam or sop buntut. White pepper, along with MSG, are the main seasonings for most roadside dishes.

    This is a brilliant idea, Michelle.

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