Nasi Goreng

A delicious Indonesian fried rice – with chicken breast and Chinese BBQ pork – topped with fried egg and fresh garnishes is sure to impress!

Submitted by Paulene Christie

Nasi Goreng

A delicious Indonesian fried rice - with chicken breast and Chinese BBQ pork - topped with fried egg and fresh garnishes is sure to impress!
5 from 1 vote
Serving: 5
Prep Time 20 mins
Cook Time 2 hrs 5 mins
Total Time 2 hrs 25 mins
Servings 5

Ingredients
 

  • 1 tbsp olive oil
  • 400g chicken breast, cut into small cubes
  • Nasi Goreng (see notes)
  • 1 onion, cut into thin strips
  • 1 mild red chilli, seeds removed, fine diced
  • 2T olive oil
  • 2 cups white long grain rice
  • 3 cups liquid chicken stock
  • 1 tbsp minced garlic
  • 2 tsp minced ginger
  • I tbsp fish sauce
  • 200g Chinese BBQ Pork (buy the cooked kind from the deli) cut into strips (see notes)
  • 1/4 cup kecap manis (see notes)

Garnish

  • 1 fried egg per serving bowl
  • Fried shallots
  • Sliced fresh green onions/shallots
  • Kecap manis drizzle

Instructions
 

  • In fry pan or wok heat 1 tbsp olive oil and fry chicken strips, chilli and onion in your Nasi Goreng spices/paste for approximately 10mins or until chicken is just cooked through and onion softened.
  • Transfer chicken and onion mix to slow cooker.
  • Add 2 tbsp of olive oil to the fry pan or wok (it's ok if some spices etc remain, don't wash out your pan or wash them away). Heat your raw rice in this hot oil, stirring continuously so that it does not burn, until you see most of the rice start to brown. Approx 10mins.
  • Transfer this cooked rice to your slow cooker.
  • Add stock, garlic, ginger, fish sauce, bbq pork and kecap manis to slow cooker and stir to combine.
  • Cover with The Tea Towel Trick and cook on high for 1hr 45mins (stirring briefly at 45 mins in and again at 1hr 15mins)
  • In final 15mins check that rice is cooked through to tender, adjusting time with 5-10mins extra only if it’s needed.
  • Divide onto serving plates, top with a runny fried egg on each plate of rice and a scattering of fried shallots and fresh green onion slices. Drizzle lightly with extra kecap manis

Notes

  • You will find the Nasi Goreng paste in the Asian section of regular supermarkets. I found the spice sachet in an Asian grocer store & that’s what I used. Use either a 40g sachet of Nasi Goreng dry spices in a sachet or 185g of Nasi Goreng paste in jar (eg Ayam brand). You want enough for it to say it’s for approx. 3-4 cups of rice on it's label.
  • Kecap manis is in Asian section of regular supermarkets or sometimes in their regular sauce section. It's a thick syrupy sweet sauce. Also called sweet soy or ABC sauce by some. We use it in a lot of recipes so you'll never be sorry you get some - so tasty!
  • Fried shallots are in a small packet in the Asian section of regular supermarkets. Try them with our Mee Goreng recipe too on this site.
  • Cooked Chinese BBQ is the kind with pink looking edges and is sold cooked and sliced in deli section of regular supermarkets.
  • If you don't have fish sauce you could substitute with regular salty soy sauce, but again, it's one we use in a lot of dishes here so great to have on hand for a small bottle. You will not taste fish in final dishes I promise 🙂
  • This dish was not spicy using the Nasi goreng dry spice mix I used. If you use the jar paste version just check that it’s a mild blend you are using. If you want spicy I would add extra chilli or choose a medium or hot paste instead.
  • I cooked in a 5L slow cooker (searing)
  • This dish was DELICIOUS ~ I can’t wait to hear what you think of it too so if you try it please come back to leave feedback below 🙂
Tried this recipe?Let us know how it was!

5 thoughts on “Nasi Goreng”

  1. This was delicious!l and so easy! With 15 minutes left to cook I thought it would be to watery but I trust Paulene and at 1hr 45min it’s perfect!
    Used Ayam paste and it’s true to the medium spicy on the jar.

  2. Marilyn Macdonald

    I really loved this. I grew up with Nasi goreng, I found the flavours, etc pretty much the same. Thank you Paulene for this fantastic recipe I will certainly be making it many more times. So yum 😋

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