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    Nasi goreng-style fried rice

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    Nasi goreng-style fried rice

    This comforting, Indonesian-inspired rice dish can easily be adapted to use whatever vegetables or meat you have in the fridge.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    2 tbsp sunflower oil
    2 echalion shallots, finely sliced
    4 garlic cloves, crushed
    2 Thai red chillies, finely sliced
    1 Essential yellow pepper, finely sliced 
    400g Essential mini chicken breast fillets, cut into cubes
    250g Essential spring greens, sliced into ribbons
    3 tbsp ketjap manis
    ½ tbsp fish sauce
    2 x 250g pouches cooked basmati rice
    4 eggs, lightly beaten
    40g Essential roasted and salted peanuts, roughly chopped


    1. Heat 1 tbsp oil in a wok or large frying pan. Add the shallots, garlic and chillies and fry for 3 minutes. Add the pepper with 1 tbsp water and fry for a further 3-4 minutes until softened. Meanwhile, heat the remaining 1 tbsp oil in a non-stick frying pan and fry the chicken for 6-8 minutes until thoroughly cooked, the juices run clear and there is no pink meat.

    2. Add the spring greens, ketjap manis, fish sauce, 1 tbsp water and the rice to the shallot mixture. Stir until everything is combined and heated through. 

    3. Season the beaten eggs, push the rice to one side of the wok and pour the egg mixture into the space. Cook, stirring the egg until almost set, then break it up and stir it through the rice. Stir in the chicken, then scatter over the peanuts to serve.

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    Waste not: ketjap manis Use this sweet, umami-rich Indonesian sauce in place of soy in stir-fries, noodle and rice dishes or to season Asian-style salads.


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