Bit Spicy

Singapore-inspired spices

Nasi Goreng

South East Asian, RecipeElizabeth Anderson
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This is a standard SE Asian dish – people eat it for breakfast! The Indonesian version, Nasi Goreng, uses beef instead of pork and is garnished with cucumber - but in reality the ingredients can be as varied as you like! The secret to this is speed and to add the (cooked) rice and egg near the end. We are vague about quantities of the meat etc because it is only a suggestion: you can use whatever you have available or to taste.


  • 1 dsp of each of the following (ground): coriander, cumin, turmeric

  • 2 dsp groundnut or vegetable oil

  • 1 tsp prawn paste

  • 1 dsp desiccated coconut (optional)

  • 2 tsp soy sauce

  • 1 tsp fish sauce

  • a thumb-sized piece ginger, peeled & finely chopped

  • 4 or more cloves garlic, crushed

  • 1 onion, roughly chopped

  • large handful frozen peas

  • large handful small raw prawns

  • 1 cooked shredded chicken breast

  • similar amount of char sui, chopped into small chunks, or cooked beef thinly sliced

  • 2 eggs, beaten and made into a thin omelette, then chopped up

  • 250g/8oz cooked plain rice

  • half cup/ 125 ml water

  1. Add the first 9 ingredients to a wok and combine to make a paste. Fry for a couple of minutes.

  2. Add the pork, peas, chicken and prawns and continue to fry until the prawns are cooked (maybe 2-3 minutes).

  3. Add the water and the rice, stir thoroughly and cook for a couple more minutes.

  4. Garnish with the egg and cucumber and serve immediately.

  5. Serve with soy and chilli sauce