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
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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 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. 

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Nasi Goreng Top Reviews

Jade - 12th July 2020

Amaazziiinnggg!!!!!!!

Jade - 12th July 2020

Amaazziiinnggg!!!!!!!

Emma - 10th July 2020

Nice and easy, everyone liked it.

Emma - 10th July 2020

Nice and easy, everyone liked it.

Kate - 6th July 2020

Loved the pickled cucumber - will make this myself for other dishes so thanks for introducing a new skill. Whole family liked the dish.

Helen - 4th July 2020

Really lovely!

Helen - 4th July 2020

Really lovely!

Graham - 29th June 2020

What a lovely change. Was slightly spicy but a perfect blend. We put King prawns in with it and was perfect

Graham - 29th June 2020

What a lovely change. Was slightly spicy but a perfect blend. We put King prawns in with it and was perfect

Andrea - 29th June 2020

Delicious where the flavour was but not strong enough overall

Cathyn - 29th June 2020

Loved this! So tasty. Definitely on the "Cook again" list

Cathyn - 29th June 2020

Loved this! So tasty. Definitely on the "Cook again" list

Helen - 27th June 2020

Really lovely flavours, my kids loved. The cucumber side was delicious and really cut through everything with its zing

Chris - 26th June 2020

Amazing

Chris - 26th June 2020

Amazing

Karen - 23rd June 2020

Bland.

George - 22nd June 2020

Lovely spiced rice dish that goes very well with the egg mixed into it.

George - 22nd June 2020

Lovely spiced rice dish that goes very well with the egg mixed into it.

Melissa - 22nd June 2020

Delicious!

Melissa - 22nd June 2020

Delicious!

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