Nasi Goreng

"This recipe was brought back from Singapore when my parents were there in the 1950's. i have tried other versions both commercial and at home, and still rate this the best."
 
Download
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
35mins
Ingredients:
14
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
  • Crumble the stock cube into the water, stir to dissolve it and add to the rice.
  • Bring to a vigorous boil.
  • Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
  • Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
  • Using a wok (ideally), heat a generous quantity of oil until it’s just beginning to smoke, swirl around the wok so the sides are coated.
  • Add coriander, meat and salt, fry for about five minutes turning regularly.
  • Add the onion mixture and mix well together over the heat until all are cooked.
  • Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
  • Make an omelette and break it into the mixture before serving.
  • Serve with a side dish of tomatoes and cucumber.
  • Soy sauce adds to the flavour when served.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was extremely good, and very easy to make. I prepared it with chicken, and added shrimp for those who like it. I made the egg omelette, because we very much enjoy that. I served soy sauce on the side, and we all added a little. Simple, delicious and quickly prepared, ideal for any night of the week. Thanks, Pete! Made for PAC Spring 2009
     
  2. LOVE this recipe! It's honestly really quick and doesn't need a lot of prep time! Specially if you get your veggies in time (I order mine from www.baliorganic.id, they deliver free and within 24 hours). I personally also love the combination of prawns and chicken. (I know it's a little weird) but i'm so thankful I tried the recipe that way because I really enjoyed it. A whole bunch of amazing flavors and super easy to make! Thank you so much for this!
     
  3. My dad grew up in SIngapore, and I thought I would try cooking this for him... he loved it, and said thank you around 6 times! Made for some freinds too and they loved it also. Thank you! Great recipe and brought lots of hapy memories back to my pa :D
     
  4. !st tasted it in 1960's when in Singapore as child!!! This is as good as our armour cooked!! I just used this recipe as a base, it's really good Thanks
     
  5. I had this in a Thai restaurant and thought 'this seems quite easy to do so why not to try it myself?'. The challenge for me was to make it as close to the restaurant's one as possible. And so it did. Sweet chili sauce is also a very good addition to this. The recipe says '2 dried chillies'. I couldn't find one in the store so I had chili powder instead. Or was it supposed to be?
     
Advertisement

Tweaks

  1. I added the chilli within the Olive oil itself and let it soak the flavors for a bit, I think it gave it a much deeper taste.
     

RECIPE SUBMITTED BY

Trained many years ago in the Hotel and catering industry, I now work in Quality Assurance for Cadbury's where my responsibilities include food safety, weight control and compliance with ISO9000, BSI and BRC accredations. My own food tastes are simple. I'd rather eat home cooking than eat out, and I avoid take-aways whenever possible. My pet hate is today's fashion for undercooked vegetables, I like mine (with very few exceptions) to melt in the mouth. One of the reasons I prefer to cook my own.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes