Nasi Goreng - meaning "rice, fried"is a 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 too!

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
  • half a cucumber
  • 2 small shallots
  • 100g green beans
  • 1 carrot
  • 1 egg
  • 1 lime (optional)
  • any other veg (optional)

Our 20 minute recipe

  1. Bring a medium pan, 2/3 filled with water to the boil. Add the rice, turn it down to medium and leave it to cook uncovered for 10 mins. (It should then be a little bit underdone.)

    Drain in a sieve and run cold water through it to cool it down, then keep it aside to dry out a bit.

    Meanwhile, do step 2.

  2. Mix 2 tbsp of white wine vinegar (or water), 1 tbsp of sugar and the Chilli Pickle Mix in a bowl. Add the cucumber slices and stir well, then keep aside.

  3. Heat 1 tbsp of oil in a wide, non-stick pan over medium-high heat and fry the shallots for 3 mins or until just golden and slightly crisp. Remove and put them on some kitchen paper.

    Add the green beans and the carrot and any other veg (if having) to the pan and let them cook for 3-5 mins.

    Add the Nasi Goreng Paste and stir-fry for 2 mins.

    Push the mixture to one side of the pan and crack the egg into the space. Let it set a little bit before stirring it thoroughly and breaking the yolk. Scramble it until it's almost done and then stir it through the vegetables.

  4. Tip the rice into the pan and stir it well into the mixture so it changes colour. Fry for 2 mins.

    Drizzle half of the Ketjap Manis over the rice and stir through.

  5. Serve the rice onto plates and drizzle the rest of the Ketjap Manis on top.

    Squeeze a lime over the rice (if using) and sprinkle the fried shallots over it.

    Toss the cucumber once more and then lift the slices out of the pickling liquid and serve alongside the rice.


Nasi Goreng Reviews

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