Nasi Goreng

2 Servings
45 min

Nasi Goreng is a classic Indonesian dish and its name literally means "fried rice". This is basically the Indonesian version of a fry-up and would often be served for breakfast as well as lunch or dinner. It is super quick to make and full of flavours that will excite your taste buds.


Nasi Goreng is an incredibly versatile dish that can often be used to use up and meats or vegetables that you have to hand, so don't be afraid to change some of the ingredients and have it your way!

Indonesian fried rice with shredded chicken and fresh vegetables.

Perfect with a drizzle of sriracha for that extra kick of sweet and spicy!

A great midweek meal that can be thrown together in no time at all.

Recipe details

  • 2  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

For the Paste

  • 1 shallot, chopped
  • 1 clove garlic, peeled
  • 1 stalk lemongrass, white part only
  • 2 tsps grated ginger
  • 2 tsps soft brown sugar
  • 1 tsp shrimp paste
  • 1 tsp tomato puree
  • 2 birdseye chillies, seeds removed
  • 2 tbsps cashew nuts or peanuts
  • 2 tbsps water

For the Nasi Goreng

  • 3 tbsps vegetable oil
  • 2 chicken breasts, cut into quarters
  • 200g uncooked jasmine rice
  • 2 eggs, beaten
  • 2 eggs, whole
  • 2 tbsps kecap manis
  • 1 tbsp fish sauce
  • 2 limes
  • 2 spring onions, sliced
  • 1/2 a cucumber, sliced
  • 2 tomatoes, sliced
  • Sriracha sauce (optional)
  • Salt and pepper

Instructions


Start by cooking the jasmine rice according to package instructions and allowing to cool.
Meanwhile, place all of the ingredients for the paste in a food processor and blend until smooth.
Heat 2 tbsp of the oil in a wok until hot and add the chicken pieces.
Stir fry the chicken until fully cooked, about 10 minutes, then remove and set aside.
Season the chicken with salt & pepper and leave to cool, then shred with 2 forks.
Heat the other tbsp of oil in the wok and turn the heat to low.
Add the paste and simmer for 5 minutes until fragrant.
Add the cooked rice, then turn up the heat and fry for 3 mins.
Push the rice to the sides of the wok, creating a hole in the middle, then add the beaten eggs.
Cook for about 3 minutes until the eggs have set, then chop them up and stir into the rice.
Add the kecap manis, fish sauce, juice of 1 lime & a pinch of salt and cook for 2-3 minutes.
Meanwhile in a separate pan, gently fry the remaining 2 eggs, sunny side up.
Serve topped with the spring onions and fried egg and drizzle sriracha sauce over the top.
Garnish with the sliced cucumber and tomato and with the remaining lime cut into wedges.

Tips

  • Try mixing this recipe up by adding your own favourite meats or vegetables!

Amy Massey
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