Nasi Goreng by Brett McGregor

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Nasi Goreng

  • Author: Brett McGregor
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes


A simple Indonesian staple, this dish is a must for any leftover rice. The creaminess from the egg gives the rice a silky texture. This coupled with a good amount of spice is exciting for any Nasi lover.



  • 2 tablespoons cooking oil
  • 300g chicken thighs, sliced
  • 3 shallots, finely diced
  • 2 cloves of garlic, diced
  • 3 cups cooked white rice, cooled
  • 2 tablespoons kecap manis (can be found in the international section of your supermarket)
  • 1 cup cabbage, finely sliced
  • 1 cup cooked prawns
  • 4 eggs, fried
  • Sliced spring onions, fried shallots and peanuts to serve.

Nasi Goreng Paste

  • 2 tablespoons vegetable oil
  • 4 cloves of garlic
  • 2 shallots
  • 25g roasted peanuts
  • 4 red chillies
  • 1 tablespoons tamarind pulp
  • 1 teaspoon shrimp paste (optional)


  1. Slowly combine all paste ingredients in your blender and pulse together. Place all ingredients into a mortar and pestle and bash until you have a fine paste.
  2. Add 1 tablespoon of the oil to a frying pan and heat to medium.
  3. When the pan is hot, add the chicken and cook until golden on both side. Add the shallots and garlic and stir fry until fragrant and softened.
  4. Add the rice, being careful to break up any lumps, then the kecap manis and combine. Add the paste and stir fry for a minute.
  5. Add the cabbage and gently combine.
  6. Cook until the cabbage has softened.
  7. Taste to check seasoning, and add the prawns. Meanwhile, fry the eggs in remaining oil.
  8. Serve in a bowl topped with a fried egg, sliced spring onion, fried shallots and peanuts (optional).


  • Serving Size: 4

Posted on

October 7, 2015