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Indonenian Nasi Goreng

Yields2 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Nasi Goreng

 1 rice measuring cup long grain rice
 1 egg
 ½ red pepper
 2 spring onions
 1 clove garlic
 1 tsp shrimp paste (optional or use veg shrimp paste if available. You can also substitue fermented soy paste or miso)
 2 tbsp sweet soy sauce (also known as kecap manis)
 dash sesame oil
 1 tsp salt (Or to taste)
 sambal to taste
 handful tofu (optional - or meat if you wish)

Add the rice to your rice cooker inner bowl and fill with water to the 1 rice level line. Select the rice function for the rice you are cooking and press ’START’. Leave to cool.


Finely chop the spring onions, dice the red pepper and chop the garlic.


Heat 1 tbsp vegetable oil in a wok. Add the garlic and peppers to the wok and stir fry for 1 minute. Push aside to allow space for the rest of the ingredients.


Heat 1 tbsp vegetable oil in a wok on high heat. Crack the egg into the wok and fry. Once the egg is half cooked, break the yolk and cut into the white with your spatula. Push the egg to one side of the wok to allow space for your rice.


Separate the cooked rice using a spatula. Add 1 tbsp vegetable oil to the wok and when smoking hot, add the rice then mix well. Add 1 tsp shrimp paste and 2 tbsp sweet soy sauce (kecap manis) to the pan.


Continue to stir fry and make sure the paste and soy sauce get well mixed into the rice. Add salt and pepper to taste. Finally add a dash of sesame oil and stir. Serve and garnish with spring onion on the top.

Nutrition Facts

Servings 0