Nasi Goreng (Malaysian / Indonesian Style Fried Rice) Recipe

A flavourful Malaysian and Indonesian-style fried rice made with jasmine rice, chicken or prawns, onion and Nasi Goreng seasoning paste, served with egg, cucumber and spring onion.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 2
Cuisine: Malaysian / Indonesian
Course: Main Dish

Tags: Nasi Goreng · Fried Rice · Malaysian Recipes · Indonesian Recipes · Chicken Recipes · Quick & Easy

Ingredients

For the Fried Rice

• 300g steamed jasmine rice
• 50g chicken, cut into bite-sized pieces
• 8 prawns, shelled, with or without tails
• ¼ onion, chopped
• 30g vegetable mix, or other vegetables of your choice
• 1 tsp sesame oil
• 1 sprig spring onion, chopped, to garnish

For the Seasoning

• 120g Adabi Perencah Nasi Goreng Paste

To Serve

• 1 egg, fried and sliced, or cooked sunny-side up
• ½ cucumber, sliced, optional
• Sambal, optional

Method

1. Prepare the chicken or prawns

If using chicken or prawns, optionally marinate them with a little soy sauce, garlic and ginger for 15 minutes before cooking.

2. Cook the chicken and onion

Heat a little cooking oil in a large frying pan or wok over medium heat.

Add the chopped onion and chicken.

Stir-fry for approximately 2 minutes, until the chicken is almost cooked through.

If using prawns instead of chicken, add them at this stage and cook until they are almost fully cooked.

3. Add the rice and vegetables

Add the steamed jasmine rice and vegetable mix.

Stir-fry until the ingredients are evenly combined.

4. Add the Nasi Goreng paste

Add the Nasi Goreng paste and sesame oil.

Stir-fry over medium-high heat until the paste is evenly distributed and the rice is hot and aromatic.

Taste and adjust the seasoning if needed.

5. Prepare the egg

For sliced egg, fry the egg separately, allow it to cool slightly and slice it into strips.

Alternatively, cook the egg sunny-side up and serve it whole on top of the fried rice.

6. Serve

Transfer the Nasi Goreng to serving plates.

Top with the fried egg and garnish with chopped spring onion.

Serve with cucumber slices and sambal on the side, if desired.

Notes

• Use cold rice: For the best fried rice texture, use cooked rice that has been cooled before stir-frying.
• Add garlic: Minced garlic can be fried with the onion for extra flavour.
• Choose your protein: Chicken and prawns can be used separately or together.
• Add vegetables: Carrot, bell pepper and peas work well in the vegetable mix.
• Make it spicy: Serve with sambal or your preferred chilli paste.
• For a neat presentation: Pack the cooked rice into a small bowl or mould, turn it onto a plate and top with a sunny-side-up egg.