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Nasi goreng with fried eggs

CategoryDifficultyIntermediate

Nasi goreng, literally translated to "fried rice" in both Indonesian and Malaysian, is a rice dish made up of meat and vegetables. Top this authentic South-East Asian dish with a delicious fried Casaccio egg.

Yields1 Serving

Ingredients
 2 tbsp canola oil
 1 carrot, finely chopped
 1 small red onion, chopped
 1 garlic clove, crushed
 1 chicken breast, sliced
 12 prawns, peeled and de-veined
 12 tsp sambal oelek
 2 cups Chinese cabbage, shredded
 4 cups jasmine rice, cooked
 2 tbsp kecap manis
 1 tbsp soy sauce
 2 tsp tomato sauce
 1.50 tsp fish sauce
 4 green onions, sliced
To serve
 8 eggs, fried
 2 tomatoes, cut into wedges
 1 lebanese cucumber, sliced
 1 long red chilli, sliced
 1 lemon, cut into wedges
 coriander sprigs, to garnish
 fried shallots, to garnish

1

Heat the oil in a wok or large deep frying pan over medium heat.

2

Add the carrot and onion and cook for 2-3 minutes until tender then add the garlic, chicken, prawns and sambal oelek (adjust the amount according to desired heat).
Toss until fully combined and cook for another 4-5 minutes until the meat is just cooked through.

3

Add the cabbage to the wok, cook for a minute until starting to wilt then stir in the rice and cook for 4-5 until heated through.

4

Stir the combined kecap manis, soy, tomato sauce and fish sauce through the rice, and cook for another 2-3 minutes, moving the rice around the wok to mix in with the sauce evenly. Toss through the green onions.

5

To serve, spoon rice onto a large platter, top with fried eggs, and accompany with tomato wedges, cucumber, chilli, lemon wedges, coriander sprigs and fried shallots.

Ingredients

Ingredients
 2 tbsp canola oil
 1 carrot, finely chopped
 1 small red onion, chopped
 1 garlic clove, crushed
 1 chicken breast, sliced
 12 prawns, peeled and de-veined
 12 tsp sambal oelek
 2 cups Chinese cabbage, shredded
 4 cups jasmine rice, cooked
 2 tbsp kecap manis
 1 tbsp soy sauce
 2 tsp tomato sauce
 1.50 tsp fish sauce
 4 green onions, sliced
To serve
 8 eggs, fried
 2 tomatoes, cut into wedges
 1 lebanese cucumber, sliced
 1 long red chilli, sliced
 1 lemon, cut into wedges
 coriander sprigs, to garnish
 fried shallots, to garnish

Directions

1

Heat the oil in a wok or large deep frying pan over medium heat.

2

Add the carrot and onion and cook for 2-3 minutes until tender then add the garlic, chicken, prawns and sambal oelek (adjust the amount according to desired heat).
Toss until fully combined and cook for another 4-5 minutes until the meat is just cooked through.

3

Add the cabbage to the wok, cook for a minute until starting to wilt then stir in the rice and cook for 4-5 until heated through.

4

Stir the combined kecap manis, soy, tomato sauce and fish sauce through the rice, and cook for another 2-3 minutes, moving the rice around the wok to mix in with the sauce evenly. Toss through the green onions.

5

To serve, spoon rice onto a large platter, top with fried eggs, and accompany with tomato wedges, cucumber, chilli, lemon wedges, coriander sprigs and fried shallots.

Nasi goreng with fried eggs

170-198 Bulban Rd, Werribee VIC 3030

With love from our family farm to your family table xx