Nasi Goreng


A visit to Indonesia last weekend reminded me of how much I love fried rice.  Nasi goring literally means fried rice in Bahasa and is hugely popular there.  


The beauty of this dish is you can basically put anything in it and it tastes incredible.  In my version I’ve used cabbage, onion, spring onions, carrot and chicken, though you can easily keep it vegetarian or swap out the chicken for prawns or pork.

Traditionally nasi goreng is served with a fried egg on top, chicken satay on the side and lots of prawn crackers.  Whilst I’m a huge fan of chicken satay, making it isn’t a mid week activity and this is otherwise the perfect quick mid-week meal.


“Proper” nasi goreng uses kecap manis in its sauce.  I think you can probably find this in the UK supermarkets these days but if not, I just subbed in some light soy sauce – kecap manis is a sweet soy sauce so it’s not too far off the mark.  Happy weekend everyone and happy cooking!

This time last year:   Slow Roasted Spiced Lamb
This time 2 years ago:  Omega 3 Super Salad
This time 3 years ago:  Ottolenghi’s Mee Goreng
This time 4 years ago:  Sausage & Fennel Pasta

Nasi Goreng

Serves 4

300g white rice, cooked the night before and chilled
1 tablespoon oil
300g chicken breast or thigh meat, sliced
1/2 chinese cabbage, outer leaves removed then sliced thinly
1 large carrot, grated
1 shallot, diced
4 spring onions, roughly chopped
2 cloves garlic, crushed
1 red chilli, seeds removed and finely sliced
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon fish sauce
4 eggs

To make:
  1. Mix the soy sauces and fish sauce together in a small bowl.  Set aside.
  2. Heat the oil in a wok or large sauté pan over a medium high heat.  Crack the eggs and fry until the middles are starting to set – you don’t want very runny yolks.  Set aside.
  3. Using the same pan, cook the chicken for 3 minutes, stirring regularly.  Add the cabbage, carrot, shallot, and chilli and cook for a further 2 minutes until the vegetables start to wilt.  Add the garlic and spring onions and cook for a further minute.  Turn the heat to high and add the rice together with the soy and fish sauces.  Stirring constantly, cook for a final 3 minutes until everything is piping hot and the sauce is thoroughly mixed with the rice.
  4. Serve immediately, topped with a fried egg.


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