Nasi Goreng

5th January 2019

Nasi Goreng

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The Indonesian dish of Nasi Goreng is one of my favourite go-to dishes. It is perfect when you are looking for something extremely fresh and tasty for dinner, but don’t have the time or inclination to spend hours prepping and cooking.

This dish can be knocked up from scratch in less than half an hour, using just one pan, so minimal washing up too.

I love the flavours in Nasi Goreng and the success of the dish will come through balancing the sweet, spicy, sour and salty elements of the dish.

What’s more, it tastes even better the next day and leftovers are perfect to be put into a lunch box and can be eaten either re-heated or cold.

In Indonesia it is traditionally a breakfast dish where the leftover rice from the day before is fried up with kecap manis (a sweet soy sauce) and an egg (quite often a whole fried egg).

Reasons why you will love this dish!

  • It’s quick and easy to make, and uses only 1 pan – so not too much washing up!
  • Another dish to use up leftovers from the day before
  • Packs a punch and the combinations of heat from the chilli, sour from the lime and salty from the Tamari are heavenly
  • Looks great on the plate – and tastes even better!
  • If you use Tamari as per the recipe this is Gluten-free
  • Great balance of protein, carbs and healthy fats – so good for you too!

Tell me about Tamari?….

One of the ingredients that you may not have heard of is Tamari. It is a Japanese equivalent of Soy Sauce. It is made slightly differently to the traditional Soy Sauce from China as it is made with very little if any Wheat. This means that it tends to be gluten free, which is a plus for many people. Furthermore, Tamari is a bit thicker and darker in colour, and in my mind has a smoother, less salty taste than its Chinese counterpart. If you don’t have it, just use dark soy sauce instead.

Looks delicious!…How do I make it?

This is one simple recipe that will delight your tastebuds! With a little bit of preparation you will be able to put this together in about 45 minutes.

  1. Make an Omelette with a couple of eggs and allow to cool before slicing thinly to be used as a garnish
  2. Prep all the ingredients and have ready in bowls to go into the wok or frying pan
  3. Fry the chicken first of all and create a sauce with the Tamari and Sugar
  4. Fry the rest of the ingredients as per below, finishing off by adding the prawns – cook gently so they aren’t over-cooked
  5. Serve in bowls with a mound of prawn crackers and garnish with peanuts, omelette, coriander and lime – you won’t be disappointed!

Nasi Goreng

5th January 2019
: 4
: 25 min
: 20 min
: 45 min
: A little effort

This Indonesian stir fry dish will really get those tastebuds tingling. Once all the prep is done this dish can be cooked up pretty quickly. The dish is best made with day old rice.


  • • 185 grams Brown basmati rice Cooked as per packet instructions
  • • 1 tbsp Sesame Oil Could also use Coconut Oil
  • • 4 single Chicken Thighs Boneless & skinless cut into 1cm cubes
  • • 3 tbsp Tamari Or dark Soy Sauce
  • • 2 tsp Light Muscavado Sugar
  • • 6 Single Spring onions Sliced on the diagonal
  • • 1 clove Garlic Crushed
  • • 1 single Red Chilli Thinly sliced
  • • 1 piece Fresh Ginger Thumb sized knob, finely diced
  • • 1 tbsp Fish Sauce
  • • 100 grams Fine Green Beans Cut into 3
  • • 1 single Red Pepper Finely chopped
  • • 1 Juice of a Lime
  • • 200 grams Frozen King Prawns Defrosted
  • • 1 large Free Range Egg
  • • 2 tbsp Salted Peanuts Crushed
  • • 1 Coriander Leaves Torn to garnish
  • • 1 packet Prawn Crackers
  • Step 1 • Firstly, make an omelette out of the large egg. Whisk up the egg and fry in either a wok or large frying pan. Remove from the pan, allow to cook which will make slicing it early thinly a lot easier.
  • Step 2 • Ensure the rice has been cooked as per the instructions on the packet, rinse and put aside to cool.
  • Step 3 • Add half the sesame oil to your pan or wok and allow to heat a little, you want a medium heat. Add the diced chicken and keep moving in the pan, allowing to colour and brown a little.
  • Step 4 • After a few minutes add the Tamari and Sugar and allow to coat the chicken and create a rich thick brown sauce. Cook for a few more minutes before removing from the heat. Put the chicken and sauce into a bowl to cool.
  • Step 5 • Wipe out the pan or wok with some paper towel and then add the rest of the Sesame oil. Next add the spring onions, followed by the garlic, chilli, ginger and fish sauce. Cook for 3 to 4 minutes
  • Step 6 • Add the red pepper and green beans, cook for a minute or so, the add the chicken back in along with the rice and the lime juice.
  • Step 7 • Simmer for a few minutes so the vegetables will start to soften. Then add the prawns, these will only take a couple of minutes and you really don’t want to over cook as they turn very tough.
  • Step 8 • Serve in big bowls with the omelette strips, crushed peanuts and coriander to garnish along with some additional Lime wedges if you so wish.

Nasi Goreng – Enjoy!

Did you make this recipe? If so, share your pictures of the finished result and Tag @cannykitchen on Instagram and hashtag it #cannykitchen

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