How to Cook Nasi Goreng

Serves 6


2 cups long-grain rice, rinsed
1 1/2 tablespoons peanut oil
2 eggs, lightly beaten
4 spring onions, finely sliced
2 clove garlic, crushed
2 small red chillies, deseeded and finely chopped
300g chicken thigh fillets, diced
1 carrot, finely sliced or grated
2 cups shredded bok choy
100g prawns, peeled and cooked
2-3 tablespoons kecap manis (Indonesian sweet soy sauce)
1 tablespoon say sauce
sambal of choice to serve
spring onions, fried to serve


  1. Cook rice in boiling salted water for 10-12 minutes or until cooked. Drain and rinse.
  2. Heat 2 teaspoons Oi , in a wok. Add egg and swirl to coat the wok to form an omelette. Turn omelette and cook the other side. Remove and cut into thin strips.
  3. Heat remaining oil in wok. Add spring onions, garlic and chilli and cook for 1-2 minutes. Add chicken and stir-fry for 3 minutes. Add carrot, bok choy, prawns, kecap manis and soy sauce and stirfry until bok choy wilts.
  4. Add rice to mixture and stirfry until heated through 、 Serve rice with strips of omelette, fried spring onions and the sambal of your choice.
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