Nasi Goreng

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Prep time:

Cook time:

Serves: 4

By violetskies



  • 1 butter or olive oil or other flavoured oil

  • 3 onion chopped small

  • 4 chicken breast diced

  • 1 chicken stock cube

  • 2 eggs optional

  • 1 tomatoes (optional)

  • 2 cloves garlic crushed

  • 1 handful prawns or shrimp, depending on how much you like them

  • 1 cucumber sliced

  • 1/2 tbsp coriander seeds

  • 4 slices smoked back bacon cooked and roughly chopped

  • 4 dried chillies (roughly one per person)

  • 1.5 pints boiling water

  • 390g rice


  1. Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
  2. Crumble the stock cube into the water, stir to dissolve it and add to the rice.
  3. Bring to a vigorous boil.
  4. Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
  5. Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
  6. Fry the bacon if wanted, slice and leave to cool.
  7. Using a wok (ideally), heat a generous quantity of oil until it’s just beginning to smoke, swirl around the wok so the sides are coated.
  8. Add coriander, meat and salt, fry for about five minutes turning regularly.
  9. Add the onion mixture and mix well together over the heat until all are cooked.
  10. Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and bacon and allow to heat through.
    11)Make an omelette and slice it into the mixture before serving.
    12)Serve with a side dish of tomatoes and cucumber.

Handy Hint

Soy sauce adds to the flavour when served of desired.
You can use any meat or fish you wish, we have used cooked diced pork, sausages and lamb instead of chicken, bacon or prawns before now

Additional Information

  • stirfry

  • Can Freeze

  • Make Ahead

  • Meat

  • Gluten Free

  • Dairy Free

  • Nut Free

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