Nasi Goreng

Fried rice



Prep time

20 minutes

Cook time

20 minutes

A great way to use up rice from the previous evening, Nasi Goreng is perfect for cutting down on waste.


For the sauce:
9 tbsps  fish sauce
6 tbsps  kecap manis
3 tbsps  chilli sauce
3 tbsps tomato puree
1 tbsp vinegar
garlic clove, crushed
red chilli, finely chopped
1 thumb-sized piece ginger, peeled and grated

For the rice:
350g rice, pre-cooked and left until cold
shallot, sliced 
garlic cloves, crushed
1 red chilli, finely chopped
1 thumb-sized piece ginger, peeled and grated
lemongrass stock, diced
1 tsp nutmeg
80g cherry tomatoes
80g  green beans, ends removed and cut into thirds
eggs, 1 per person

Optional garnishes: 
½ cucumber, sliced
spring onions, sliced
Handful  fresh parsley, chopped


1. Combine all the sauce ingredients in a mixing bowl and leave to one side.

2. Place a large pan or wok over a medium heat and add the vegetable oil. Once hot, add the green beans, tomatoes and shallots then fry for approx. 5 minutes stirring throughout.

3. Next add the garlic, ginger, chilli, lemongrass and nutmeg. Cook for 2 minutes and reduce to a low heat if necessary to prevent burning.

4. Return to a medium heat and add the pre-cooked rice. Break up any clumps as you stir through.

5. Once the rice is hot, add the sauce and cook for 5 minutes stirring occasionally.

6. While you wait, place a non-stick frying pan over a medium heat on a separate hob and add a dash of vegetable oil. Fry as many eggs as there are people eating.

7. Portion up the rice on separate plates. Cover with a fried egg and garnishes of your choosing.

Chef’s tips

A beaten egg or two is often used to add extra protein. To do this, add the egg at the start before frying the green beans. Allow the egg to set for a moment then break it up with a spatula into bits. Traditionally shrimp paste is used but we have substituted it with fish sauce as this is easier to source.


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