Nasi Goreng (Indonesian-Style Fried Rice)

A spicy Indonesian rice dish featuring chicken, prawns, and a homemade spice paste topped with crispy fried eggs.

Chicken Seafood Spicy Rice Indonesian

Estimated Nutrition

Calories

928.2

kcal / serving

1856.4 kcal total

Carbs

46.9g

per serving

93.8 g total

Fat

56.2g

per serving

112.4 g total

Protein

59.1g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

Light Soy Sauce

splash, to taste

Ketjap Manis

splash, to taste

Dairy

piece

Free-Range Eggs

Fruits

piece

Lime

cut into wedges

GrainsCereals

275

Long-Grain Rice

cooked and cold

Meat

piece

Chicken Breasts

skin removed, cut into thin strips

NutsSeeds

piece

Garlic

cloves, peeled

pinch

Nutmeg

0.25

tsp

Black Pepper

freshly ground

0.5

tsp

Turmeric

ground

Peanuts

unsalted

tsp

Salt

tbsp

Coriander

roughly chopped

Peanuts

for garnish

OilsFats

Vegetable Oil

for spice paste

Vegetable Oil

for stir-fry, plus extra for eggs

Chilli Oil

Asian-style, to serve

Seafood

200

Prawns

heads and shells removed and de-veined

Vegetables

piece

Shallots

peeled

piece

Birds'-Eye Chillies

seeds removed

110

Green Beans

trimmed and sliced into 1cm pieces

piece

Spring Onions

sliced

0.5

piece

Cucumber

peeled, seeds removed, finely diced

handful

Shallots

crispy fried

Method

Blend spice paste ingredients in a food processor with enough oil to form a loose paste.

Heat oil in a wok over high heat and fry chicken strips for one minute.

Add spice paste and prawns to the wok and cook for 5 minutes while stirring well.

Stir in the beans and spring onions and fry for another minute.

Add 275g of cooked rice, season with soy sauce and ketjap manis, and stir until combined.

Fry the eggs in a separate pan until the edges are crispy.

Divide rice into bowls, top each with two eggs, and add the garnish and chilli oil.