Nasi Goreng

Nasi goreng is a traditional Indonesian and Malaysian rice dish.  Rice is first steamed and once it has cooled down stir fried and combined with seafood like shrimps, meat, vegetables, th

Nasi goreng in a bowl

famous chili spice paste "Sambal Oelek" and a variety of other fragrant spices.

Ingredients for Nasi Goreng

  • Some sesame oil or other available oil for frying, 
  • 400 g / 14 oz. chicken skinless chicken breast, cubed
  • 250 g / 8.8 oz. shrimps
  • 250 g / 8.8 oz. button mushrooms, sliced
  • 200 g / 7 oz. green peas
  • 3 medium sized onions, sliced
  • 1 small leek, washed and sliced
  • 1 large carrot, diced
  • 1 red bell pepper, cut into long strips
  • 5 cloves of garlic, chopped fine
  • A 2.5 cm / 1 inch piece of ginger, peeled and chopped fine
  • 1 piece of lemon grass, chopped fine
  • 2 fried eggs, sunny side up or scrambled depending on your preference
  • 3 tbs. good Soy sauce
  • 1 tsp. Sambal oelek, (or more if you like it spicier)
  • 1 tsp. turmeric powder
  • 3 dried curry leaves
  • Salt and pepper to taste 


  • Prepare rice at least 2 to 3 hours before you start with the other ingredients. Boil rice in water spiced with a little salt and turmeric. Once it's done take it off the stove and let it cool down
  • Add some oil to a wok or large pan and fry the chicken pieces till they are nicely browned. Remove them from the pan and keep them aside in a bowl
  • Fry onions, carrots, ginger and garlic in the same oil till onions are becoming soft
  • Add bell pepper, mushrooms and leeks, mix well and fry for a few more minutes, once the mushrooms start to become soft
  • Add shrimps and peas, mix all ingredients well and fry all for another 2 to 3 more minutes
  • Lastly add rice, chicken pieces, soy sauce and all spices, mix all ingredients, cover the wok or pan with the lid and let it cook genltly for 4 to 5 minutes, stir occasionally
  • Add salt and pepper to taste
  • Switch of the heat and let pot stand for another few minutes while you fry a few eggs in another pan.

Serve hot with fried eggs on top.

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