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Nasi Goreng (Indonesian Fried Rice)

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Preparation time: 30 min
Serves 4 people
4.4 Average Rating

Nasi goreng, meaning “fried rice” in Indonesian, is a beloved national dish known for its rich, smoky flavour and irresistible balance of sweet, salty and spicy notes.

This version brings together tender chicken, juicy prawns, crisp veggies and fluffy rice, all tossed in a glossy, caramel-coloured sauce made with kecap manis and sambal oelek. Topped with golden fried eggs, it’s a hearty, healthy meal that captures the spirit of Indonesian street food right at home.

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Ingredients

Sauce
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 2 tsp tomato sauce
  • 2 tbsp kecap manis
  • 2 tsp sambal oelek​
Vegetables & Rice
  • 2 tbsp vegetable oil
  • 1 (200g) chicken breast fillet, thinly sliced
  • 16 raw prawns, peeled and de-veined, tail on
  • 1 carrot, finely diced
  • 1 small red onion, finely diced
  • 1 clove garlic, crushed
  • 2½ cups shredded Chinese Wombok cabbage
  • 4 cups cold cooked jasmine or long grain rice
  • 3 spring onions, diagonally sliced, extra to garnish
  • 2 tbsp vegetable oil
  • 8 eggs
To serve
  • 2 small 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

Method

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  1. To make the sauce, combine all ingredients in a jug and mix well. Set aside.
  2. Heat 2 teaspoons of the oil in a wok or large, deep frying pan over medium-high heat. Add chicken and stir fry for 2-3 minutes until lightly golden. Remove and set aside. Add another 2 teaspoons of the oil to the pan. Add prawns and cook for 3-4 minutes until cooked through. Remove and set aside.
  3. Add extra oil if needed, then add carrot, onion and garlic and cook, stirring for 2 minutes. Add the cabbage and cook until it starts to wilt. Stir in cooked rice and cook until heated through.
  4. Add wombok, mix and then add the sauce mixture. Stir fry again to mix in the sauce evenly. Return chicken and prawns to the pan and toss through the spring onions. Turn off the heat but leave it in the pan to keep warm.
  5. In another pan, heat oil over medium-high heat. Crack eggs into the pan and cook until whites are set and yolks are still runny.
  6. To serve, divide rice into four large serving bowls, arrange tomato wedges, cucumber, chilli, and lemon wedges around the rice. Top with fried eggs, coriander sprigs and fried shallots.

Video

Notes

  • For best results, cook 1⅓ cups of rice to make 4 cups. Spread cooked rice out evenly on a large flat tray, cover and refrigerate until cold. This can be done the day before.
  • For a quick alternative, use microwave jasmine rice 1 x 450g bag and 1 x 250g bag. Follow the packet instructions to heat. Spoon onto a tray and refrigerate until ready to use.
  • Use any leftover meat, such as shredded barbecue chicken or roast pork.
  • Sambal oelek is an Indonesian chilli sauce. Substitute with any chilli sauce you have on hand. Adjust the amount to suit your palate and family.

Want to know how to make perfect fried eggs, every time? Discover our easy fried eggs recipe today!

Nutrition Per Serve

  • 705g Serving size
  • 3470kJ 829kcal Energy
  • 48g Protein
  • 33g Total fat
  • 6g Saturated fat
  • 82g Carbs (total)
  • 13g Carbs (sugar)
  • 1210mg Sodium
  • 6g Fibre
  • 8.2µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.4

12 reviews

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