Nasi goreng is a traditional Indonesian fried rice dish, flavoured with traditional soy sauce and sweet soy sauce. We’ve served this version with chicken, prawns, crisp fresh vegetables and a delicious fried egg.
Looking for more fried rice recipes?
Ingredients
Method
Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 minutes or until rice is just tender. Alternately cook in a rice cooker according to manufacturer’s directions. Spread mixture onto a flat oven tray and stand until cool.
Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Remove and set aside.
Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through. Remove and set aside. Add remaining oil and stir-fry shrimp paste, garlic and onion for 2 minutes or until paste is fragrant.
Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.
Serve nasi goreng topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots.
Nasi goreng ingredient tips
Find shrimp paste, sambal oelek and fried shallots in the Asian section of most supermarkets. Alternatively, find these nasi goreng ingredients in Asian groceries.
What is kecap manis?
Kecap manis is an aromatic sweetened soy sauce. It has a thick syrupy-like texture and a rich molasses-like flavour due to being sweetened with palm sugar. It is distinct from Chinese sweetened soy sauce, which often contains aromatics and spices, along with sugar or high fructose corn syrup for a more subtle flavour profile.
Cauliflower rice variation
For a nasi goreng made with cauliflower rice instead of jasmine rice, try this recipe.
