Nasi Goreng Recipe

A Malaysian take on an Indonesian fried rice with pieces of prawn and chicken added. This would be a common breakfast in Malaysian cuisine.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Shallot(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Shrimp paste : 15 g
  • Part two of the recipe
  • Chicken thigh(s) : 2 whole
  • Frozen king prawn(s) without shell : 6 whole
  • Green pepper(s) : 1 whole
  • Spring onion(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Peanut oil : 20 ml
  • Ketjap manis : 30 ml
  • Part three of the recipe
  • Basmati rice : 400 g
  • Water : 600 ml
  • For the rest of the recipe
  • Whole egg(s) : 6 whole
  • Cucumber(s) : 0.5 whole
  • Beef tomato(es) : 2 whole
  • Baby gem lettuce(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Prawn cracker : 30 g



    Take all these ingredients and puree in a blender.
    This is the Renpur.
    Basically like a curry paste.


    Remove the skin and bone and dice chicken thighs and prawns into small pieces.
    Dice the green pepper, red chili and slice the spring onion. Keep these all separate.

    Add the peanut oil to a hot wok and begin to fry the Renpur until the smell of the raw shallot dissipates and a nutty aroma begins to arise from the shrimp paste and garlic. Now add the pieces of chicken.
    Cook these until they seal and no more pink can be seen, then add the prawns.
    Fry these off for 1 minute and add the green pepper, red chili, and spring onions and fry these for another minute before adding the cooked rice.
    Keep this moving over a high heat.
    If the rice begins to stick to the wok, add a small amount of water and keep it moving.
    Once hot, add the ketjap manis and stir through.


    Ideally, left over rice would be used for this dish.
    Fresh cooked rice is too wet and will most likely stick to the wok when frying. If you are cooking fresh rice for it, try drying it out in the oven, laid out on a tray before stir frying.

    To cook the basmati, wash the rice under cold running water until the water runs clear.
    Place inside a pot with the water, cover with a lid and turn on a high heat.
    Once the water begins to boil, drop the heat to a simmer, leave on the heat for 10 minutes, then turn off, leave for another 10 minutes before removing the lid and fluffing the rice with a fork.

  • 4. TO FINISH

    Cut the cucumber into 12 nice thick slices
    Cut the tomatoes into 6 wedges each.
    Separate the baby gem into leaves and chop a little of the coriander, keeping a sprig for each plate.
    All of this is for garnishing the side of the plate.
    Get a non-stick pan nice and hot and put a good puddle of oil into the bottom.
    Crack the eggs into the oil and shallow fry them to your liking.

    Place the rice on the plate beside the fresh vegetable garnish, top with the crispy fried egg and a sprinkle of the chopped coriander.

Chef's tip

«This dish needs something crispy added over the top. In this recipe I have put prawn crackers but this could be substituted for crispy onions or peanuts.»

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