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Recipe: Nasi Goreng

Nasi Goreng literally means fried rice. Many families make up a nasi goreng with leftovers from a previous meal but we have used fresh chicken.The ingredients which differentiate nasi goreng from other fried rice dishes are sambal oelek and ketjap manis. In Indonesia it is sometimes served topped with a fried egg and even more sambal oelek. Cold rice (preferably day old rice which has been refrigerated) tends to fry better and does not clump together. Remember that ketjap manis is a dark soy to which molasses and spices are added so use sparingly.


400g cold cooked rice (200g raw cooked in 250ml water)
1 medium onion finely diced
1 chicken breast (finely sliced)
2 tbsp Cooks Ketjap Manis (to taste)
1 tbsp Cooks Sambal Oelek
1/2 tsp salt
pepper to taste
100g beans (chopped into small rounds)
2 spring onions (chopped)
1 egg (cook into a flat omelette and cut into strips)
2-3 tbsp vegetable oil
2 tbsp water
1 tbsp crispy fried onions (optional)

Garnish (optional)
sliced red chillies in soya sauce

Cooking Method

Serves 2

Heat the oil in a wok and fry onions until they are soft.

Drain and spread onions out on absorbent paper.

Fry the diced onions in the hot oil and when they are soft add the sliced chicken.

When the chicken is cooked add the cold rice.

Next add the sambal oelek and ketjap manis.

Stir well for about 3- 4 minutes and season with salt and pepper.

Add the beans and continue frying, adding a little water into the wok if the rice gets too dry.

Lastly add the chopped spring onions to the nasi goreng.

Ensure rice is thoroughly heated throughout and served piping hot.

Spoon into a large platter and garnish with omelette strips and crispy onions