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 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 4 servings:

  • 280g Basmati rice (or 600g cooked rice)
  • 1 cucumber
  • 1 large banana shallot
  • 2 large chicken breast fillets
  • 2 carrots
  • 2 eggs
  • 300g cooked prawns (optional)
  • 1 lime (optional)
  • sugar

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 3 tbsp water, 1 tbsp sugar and the Chilli Pickle Mix in a bowl. Stir in the cucumber and keep aside. 

  3. Start the Nasi Goreng

    Fry the shallots in a wide non-stick pan for 4 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 fry for 2 mins, then add the prawns

  4. Fry the egg

    Push the mixture to the side and crack the eggs in the space. Scramble until they're almost done, then stir into the mixture. 

    Stir 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 Nasi Goreng with the rest of the Ketjap Manis drizzled on top. Top with fried shallots and a squeeze of lime (optional), and serve with the pickled cucumber on the side. 


Nasi Goreng Reviews

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