Nasi Goreng (Indonesian Fried Rice)

Prep Time


Cook Time

30 min




2 2 eggs, beaten

2 2 tbsp Country Range Vegetable Oil

1 1 onion, finely chopped

1 1 leek, chopped

1 1 fresh green chilli, finely chopped

1 1 tsp Country Range Minced Garlic

2 2 tsp Indonesian spice blend

250250 g chicken breast, sliced

200200 g raw king prawns

3 3 tbsp ketjap manis or soy sauce

250250 g Country Range Long Grain Rice, cooked

1 1 spring onion, chopped (for garnish)

1 1 small fresh red chilli, finely chopped

Indonesian spice blend

1 1 tbsp Country Range Ground Coriander

1 1 tbsp Country Range Whole Cumin

1 1 tsp Country Range Ground Cinnamon

¼ ¼ tsp Country Range Ground Cloves

½ ½ tsp Country Range Crushed Chillies

1 1 tsp Country Range Ground Cardamom

Multiply by
  • 1For the Indonesian spice blend, grind all the spices together using a pestle and mortar and set aside.
  • 2Using the eggs, make an omelette. Allow to cool then cut into thin strips and set aside.
  • 3Heat the oil in a wok and add the onion, leek, fresh green chilli and garlic. Cook until the onion is soft then add 2 tsp Indonesian spice blend and cook for a further 2 minutes.
  • 4Add the chicken to the onion mixture and cook thoroughly.
  • 5Once the chicken is cooked, add the prawns and cook for 5-6 minutes.
  • 6Add the cooked rice, the ketjap manis or soy sauce and half of the omelette strips and stir well.
  • 7Cook for a further 5 minutes or until the rice is thoroughly heated through.
  • 8Place on a large plate and serve garnished with the remaining omelette strips, spring onion and finely chopped red chilli.