RECIPE: Nasi Goreng

Note: My Nasi Goreng recipe has no chilli because not everyone enjoys spicy food. If you feel like adding a little extra flavour, put some chilli in with the garlic!


- 200g free-range chicken breast, thinly sliced (prawns or even tofu could also work!)

- Olive oil

- Kecap manis

- 2 garlic cloves, minced/finely chopped

- 1 brown onion, diced

- About 2 tsp shrimp paste

- Spring onion

- 3-4 cups of day-old basmati rice (see bottom of recipe as to why I use day-old)

- Eggs (to garnish)

- Tomatoes and cucumbers (also to garnish)

- Fried shallots (you can get these in the international food aisle!)


- Heat oil in your wok and add in the onion and cook until it begins to soften.

- Then add in the garlic.

- Add in the chicken and brown.

- Then add 1 tbsp of kecap manis and cook for about 1-2 mins. You want the chicken to be pretty much cooked through.

- Add in another 2 tbsp of kecap manis and 2 tsp of shrimp paste and cook until the sauce reduces (about 2 mins). You want the rice to start to caramelise!

- Serve with a fried egg, some tomato wedges and sliced cucumber. Sprinkle fried shallots and sliced spring onion over the top.

***I use day-old basmati rice in my recipe because it's less sticky, and better to use in my recipe, because when freshly cooked rice is added to a wok with sauce it tends to get even stickier!

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