Photographer: Kate
Serves 4

In the past most of my wonderful and colourful travels have been well anticipated, looking into the future plotting and planning the adventures ahead.  Bali, just a few weeks ago came flying at me after I had been pitched up one of life out of control curve balls.  It was a matter of seeking sunshine, re-fueling on fresh delicious food and taking a moment to reflect on the things that matter the most.
Bali is more than a place, it is a beautiful state of mind that is incredibly healing for the soul. Between smiles, deep blue water and nourishment that takes you to all corners of the flavour spectrum I found myself contemplating staying….forever.  Maybe one day…
In the meantime these is nothing like a beautiful Balinese breakfast in the form of Nasi Goreng topped with a fried egg  and a glass of fresh OJ to take me at least some of the way back to those beautiful, treasured days.


6 shallots
3 garlic cloves
5 g shrimp paste, toasted
10 g red chili
3 eggs, lightly beaten
150 g chicken breast, shallow-fried till golden and shredded
1/4 cup cooking oil
1kg cooked & chilled long grain rice
1 tsp pepper
3 tbsp kecap manis
1 tbsp soy sauce
1 spring onion, chopped
100g green beans finely diced
100g red pepper finely chopped

To serve:
Shallot flakes
4 eggs, fried.
Chilli sauce
Shrimp crackers


1. Grind shallots, garlic, shrimp paste and chili to fine paste in a food processor
2. Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till lightly browned and fragrant.
3. Push the cooked spice paste to the side of the wok and pour egg into the wok.
4. Quickly scramble the egg for a minute then incorporate the spice paste, breaking the egg it up into smaller pieces.
5. Add rice, pepper, kecap manis and soy sauce. Stir-fry everything quickly over high heat, for 2-3 minutes.
6. Add the beans and red pepper and continue to stir-fry for another 2-3 minutes
7. Turn off the heat and stir through the spring onion
8. Serve the rice topped with a fried egg, fried shallots, chilli sauce and shrimp crackers on the side.