Nasi Goreng - meaning "rice, fried" is a popular household and hawker food stall dish in Indonesia and Malaysia and is often eaten for breakfast. Great for using up leftover rice, this dish is characterised by its savoury paste and sweet, sticky soy sauce called Katjap (or Kecap) Manis. It's often topped with crispy shallots for texture and served with some tangy, pickled cucumbers alongside.

Cook our delicious Nasi Goreng in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Nasi Goreng. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Chilli Pickle Mix pot, a Nasi Goreng Paste pot and a Ketjap Manis pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Nasi Goreng in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Chilli Pickle Mix
  • Nasi Goreng Paste
  • Ketjap Manis

Your shopping list for 2 servings:

  • 140g Basmati rice (or 300g cooked rice)
  • 1/2 cucumber
  • 2 shallots
  • 2 chicken breast fillets
  • 1 carrot
  • 1 egg
  • sugar
  • white wine vinegar
  • 10 prawns (cooked) (optional)
  • 1 lime (optional)
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Our 20 minute recipe

  1. Prep the rice

    (If using dried rice) Boil the rice for 8-10 mins. When it's almost cooked, drain and rinse with cold water. 

  2. Meanwhile, prep the pickle

    Mix 2 tbsp of white wine vinegar (or water, if you don't have it), 1 tbsp of sugar and the CHILLI PICKLE MIX in a bowl. Stir in the cucumber and keep aside. 

  3. Start the Nasi Goreng

    Fry the shallots for 3 mins, or until golden, then remove and put aside.

    Fry the chicken in the same pan for 4 mins, then add the carrot and fry for 1 min.

    Add the NASI GORENG PASTE and stir fry for 2 mins, then add the prawns

  4. Fry the egg

    Push the mixture to the side and crack the egg into the space. Scramble it until almost done, then stir it in.

    Mix in the rice and fry for 2 mins, then drizzle half of the KETJAP MANIS over it and stir it through. 

  5. Serve!

    Serve the rice with the rest of the KETJAP MANIS drizzled on top. Garnish with fried shallots and a squeeze of lime (optional), and serve with the pickled cucumber on the side. 

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Nasi Goreng Top Reviews

Mark - 21st September 2020

Very simple but tasty recipe

Mark - 21st September 2020

Very simple but tasty recipe

Kerry - 21st September 2020

Our favourite mea so far!!

Kerry - 21st September 2020

Our favourite mea so far!!

Poppy - 21st September 2020

Love this recipe

Poppy - 21st September 2020

Love this recipe

Stephanie - 21st September 2020

Love it! I always chuck in a cup of frozen peas once the chicken has cooked

Stephanie - 21st September 2020

Love it! I always chuck in a cup of frozen peas once the chicken has cooked

John - 21st September 2020

Bland for my palate but wife loved it....can’t please everyone. If you like a bit more flavour i reckon some chilli may help.

Lauren - 20th September 2020

Add radish to the pickle!

Lauren - 20th September 2020

Add radish to the pickle!

Kristina - 19th September 2020

Outstanding dish. It was a bit more prep than the rest so far, but it was worth it. The cucumber side salad is amazing. I omitted about a third of the chicken and added prawns as it was suggested optional, well worth it.

Sophie - 18th September 2020

Very nice it is quite a portion but I do love leftovers

Sophie - 18th September 2020

Very nice it is quite a portion but I do love leftovers

Frank - 16th September 2020

Another favourite

Frank - 16th September 2020

Another favourite

Steve - 16th September 2020

Add some mange tout

Steve - 16th September 2020

Add some mange tout

Chris - 15th September 2020

Bland

Sharon - 13th September 2020

Light and flavoursome, easy to prepare and cook.

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