Start by cooking the basmati rice according to packet instructions.
Heat the extra-virgin olive oil in a large frying pan and add the whites of the spring onion. Sauté for 2 minutes, until it begins to turn golden in colour.
Add the chilli and garlic and sauté for another minute.
Next, add the sliced chicken and allow to brown for 5-7 minutes, turning halfway through.
Add the frozen Birds Eye Veggie Rice and the tamari. Stir everything to combine and cook for around 6 minutes.
Stir through the cooked basmati rice and greens of the spring onion. Transfer to a bowl and set aside.
In the same frying pan, crack the egg and season with salt and pepper. Cook for 5 minutes, until fried to your liking.
While this is cooking, add the sliced tomato and cucumber to the bowl beside the nasi goreng.
Once cooked, add the fried egg on top of the rice and serve.
