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Nasi Goreng

25 min • 1 servings •
Peter Marks

25 min •     1 servings•

Peter Marks

Shrimp and chicken fried rice garnished with boiled egg slices and cucumber strips on a white plate.

I’ve been trying to recreate the Nasi Goreng I had in Bali some 9 years ago and today I got pretty close. Nasi Goreng is an Indonesian fried rice with prawns (shrimp) and chicken. Well actually I think it just means fried rice, but the dish you get in restaurants is always with prawns and chicken. This is good, simple comfort food, just the thing when you want to whip up something quick and tasty.

Quantities here are for 1 and are pretty aproximate as I just threw it together.

Ready

  • A good glug of Vegetable oil, rice bran oil if you can get it
  • Chopped fresh chili to taste
  • Some chicken breast sliced into bite sized pieces
  • ¼ tsp shrimp paste
  • 3 green onions, chopped
  • 6 raw tiger prawns (big shrimp), peeled
  • ½ tsp cumin, toasted and ground
  • 1 tsp paprika
  • 2 cups cooked rice, day old Jasmin rice is prefered
  • A splop of Kicap Manis (1 tbsp dark soy and 1 tsp sugar is a reasonable substitute)
  • Salt and pepper
  • A squeeze of fresh lime
  • An egg, made into a thin omelet, rolled and sliced or boiled and sliced
  • Cucumber, julienned

    • Set

  • A wok
  • A metal stirring implement – it has to make the right sound against the wok

    • Go!

  • Heat the oil and fry over the chili and chicken.
  • Add the shrimp paste, most of the onions and the prawns and fry till just pink.
  • Add the cumin, paprika, rice and Kicap Manis mixing well.
  • When warmed through, add the remaining onions, season and squeeze in the lime.
  • Serve and garnish with the egg and cucumber.

    • fried rice Indonesian rice

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