Nasi Goreng

  • Nasi Goreng
  • Nasi Goreng
  • Nasi Goreng
  • Nasi Goreng
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  • 2 cups long-grain rice, rinsed
  • 2 1/2 Tbls kecap manis (this can be found in the asian section of your supermarket)
  • 1 Tbls dark soy sauce
  • 1 Tbls sweet chilli sauce
  • 1/4 cup peanut oil
  • 4 x eggs, lightly beaten
  • 1 x brown onion, thinly sliced
  • 1 tspn sambal olek (you may need to go to chinatown for this)
  • 3 cloves garlic (finely chopped)
  • 1 tspn shrimp paste
  • 2 x carrot, peeled, finely chopped
  • 3 x green onions, thinly sliced
  • 1/4 x small chinese cabbage, finely shredded
  • 1/4 cup fried shallots (these can be bought in the asian food area of your supermarket)


1. Cook the rice until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold. A great use for any left over rice.

2. Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.

3. Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add the beaten egg and cook in a flat omelet. When cooked place on a plate and cut into slices. This will be added at the end.

4. Heat remaining 2 tablespoons of oil in a wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 to 2 minutes or until sealed. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette. Spoon Nasi Goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.

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  • We ate this almost everyday in Bali. So delicious! :)


    by Sarah Lewis on 15/05/2013, 09:44
    Sarah Lewis