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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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