Sarah Todd Cooked with Spice, Made with Love

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Quinoa nasi goreng


Serves 4 15 mins preparation  |  25 mins cooking

Now I know this is a bit of an out-there dish for breakfast, however, I strongly believe in fuelling your body for the day ahead and this dish does just that.

Did you know that the most common types of quinoa are the white, red and black? And it is full of good protein and therefore makes a great option especially for vegetarians to include in their diet. Also, it is known to have more fibre content than most grains.

Nasi goreng is a delicious alternative to the traditional heavy English bacon and egg breakfast. If you can’t bring yourself to eat this for breakfast, go ahead and have it for lunch or dinner. It’s sure to impress.



  • 1 cup (190 g) quinoa, soaked overnight in cold water
  • ghee, for cooking
  • 2 chicken thigh fillets, fat trimmed,
  • cut into 2 cm pieces
  • 175 g bacon, rind and fat removed,
  • cut into 1 cm dice
  • 1 onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 200 g small peeled cooked prawns
  • 200 g Chinese cabbage (wombok)
  • finely shredded
  • 80 g bean sprouts
  • 2 tablespoons kecap manis
  • 1 tablespoon soy sauce
  • 4 eggs
  • 2 tablespoons crisp-fried shallots (available
  • from Asian food stores), to serve


01. Drain the quinoa, then cook in a large heavy-based saucepan of boiling water following the instructions on the packet until tender.

02. Meanwhile, heat a large wok over medium heat. Add a teaspoon of ghee and heat until just smoking. Add the chicken and stir-fry for 3 minutes or until brown and just cooked through. Transfer to a bowl. Add the bacon to the wok and stir-fry for 2 minutes or until brown and crisp. Transfer to the bowl of chicken.

03. Leaving the juices in the wok, add the onion, garlic and a dash of water, stirring to lift the flavour off the bottom of the wok and stop the onion from browning, then cook for 2 minutes or until the onion is soft. Add the carrot and celery and stir-fry for 3 minutes or until the carrot is tender. Add the prawns and stir-fry for 2 minutes or until heated through.

04. Return the chicken and bacon to the wok and add the cabbage, then stir-fry for 3 minutes or until the cabbage has wilted. Add the drained quinoa, bean sprouts, kecap manis and soy sauce, then stir-fry for 2 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.

05. Heat a large non-stick frying pan over medium– high heat with a teaspoon of ghee. Crack the eggs into the pan and cook for 2 minutes or until the whites are set and the yolks are almost set (for a soft yolk) or until cooked to your liking.

06. To serve, spoon the nasi goreng into 4 bowls. Top each with a fried egg and sprinkle over the fried shallots. Serve immediately.

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