Indonesian fried rice made easy but absolutely delicious!!
Nasi Goreng

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Serves: 4 People
Ingredients
- 1 cup Jasmine rice
- 1/3 Coconut cream
- 2 tbsp Red curry paste
- 1 tbsp Peanut butter
- 3 tbsp Kecap manis
- 1 bunch Spring onions
- 2 Carrots
- 1 large clove Garlic
- 2 cobs Corn
- 1/2 Green chilli, (optional)
- 2-3 Chicken thighs
- Oil
- 1 Egg, per serve
- 2 Limes
- 1 tbsp Fish sauce
- 1 Cucumber
- Dried shallots
- Sriracha, (optional)
Method
- 1)
Cook rice in 3 cups of boiling water for approx 15 mins (or however you normally cook your rice then drain once cooked.
– optimal to cook rice the day before and put in fridge to dry overnight in container.
– if cooking rice as you make dish, cook rice first, spread out on plate and place in fridge to dry until you fry it in the pan. - 2)
Next make the marinade: add coconut cream, 1 tablespoon curry paste, peanut butter and 1 tablespoon of kecap manis to a bowl and stir. Cut up chicken thighs into small pieces and place into bowl to marinade.
– do this the day before and marinate chicken over night in fridge if possible. - 3)
Finely chop the bottom half of spring onions and place into bowl for veg for rice. Set aside top halves for the garnish.
- 4)
Peel and finely dice carrots and put into bowl with spring onion.
- 5)
Add garlic and kernels of corn to veg bowl.
- 6)
For garnish finely chop top halves of spring onion and green chili and place in separate bowl together.
- 7)
Thread chicken onto skewers – if doing skewers on BBQ soak them in water first so not to burn.
- 8)
Get pan and oil really hot then add a small amount of skewers at a time and cook for 2 minutes either side.
- 9)
After cooking the chicken, add eggs to pan to fry using residual oil. 4-5 mins to cook.
- 10)
Give pan a wash and dry then put back on high heat. Add a glug of oil to pan.
- 11)
Once oil is heated, add a tablespoon of curry paste and bowl of chopped veg. Give that a stir and allow to cook for a couple of mins.
- 12)
Add zest of 2 limes.
- 13)
Once veg starts to soften add rice, half at a time and mix through veg.
- 14)
Add 2 tablespoons of kecap manis, 1 tablespoon of fish sauce and iuice of 2 limes.
- 15)
Pull off stove once rice is colored with kecap manis and veg has softened.
- 16)
Serve in a mound by filling small bowl with rice and flipping over like a sand castle) or spoon onto plate.
- 17)
Top with fried egg, spring onion and chili garnish, a few peeled ribbons of cucumber and dried shallots.
- 18)
Place a couple of skewers of chicken next to rice.