Nasi Goreng Kimchi with Egg  Schezwan

Nasi Goreng Kimchi with Egg Schezwan

From   Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Indonesian

This Indonesian speciality is very pleasing on the palate


  • Cabbage, finely shredded ¼ cup
  • Medium carrot, chopped 1
  • Shallots, fried ¼ cup
  • Garlic cloves, finely chopped 3
  • Dark brown sugar 1 tbsp
  • Kecap manis 2 tsps
  • Oil 1 tbsp + 1 tsp
  • Rice, cooked 2 cups
  • Salt to taste
  • Sugar 2 tbsps
  • Vinegar 1 tbsp
  • Del Monte Schezwan sauce 1 tbsp
  • Del Monte sweet red chilli sauce 1 tbsp
  • Egg 1
  • Black pepper powder 1 tsp
  • Spring onions, finely chopped 2


  • Put fried shallots, garlic, dark brown sugar and kecap manis in a blender jar and blend in into a smooth paste.
  • Heat 1 tbsp oil in a non-stick pan, add the blended paste, cooked rice and salt and toss well.
  • To make kimchi, take cabbage in a bowl, add carrot, sugar, salt, vinegar, Del Monte schezwan sauce and Del monte sweet red chilli sauce and mix well.
  • Heat 1 tsp oil in another pan, break the egg into the pan. Sprinkle a little salt and black pepper powder and fry. The egg yolk should be a little runny.
  • Transfer the rice into a serving bowl, garnish with spring onions and fried egg and serve it with kimchi.