Serves 4
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Whether you’re using leftover rice or not, nasi goreng is always a great dish to whip up with easy preparation and little time. For a more sustaining meal, top off your Indonesian fried rice with chicken and shrimp – and complete it with a perfectly fried egg.


  • 1½ cups uncooked jasmine rice
  • 2 cups water
  • ¼ cup peanut oil
  • 4 eggs
  • 250 g small green prawns, peeled
  • 250 g chicken thigh fillets, finely chopped
  • 1 tbsp shrimp paste
  • 4 clove garlic, crushed
  • 1 small brown onion, finely chopped
  • 1 tsp ground white pepper
  • 2 tsps sambal oelek
  • 2 tbsps kecap manis
  • 1 tbsp fish sauce
  • ½ cup thinly sliced spring onions
  • 1 carrot, julienned
  • 1 Lebanese cucumber, julienned
  • Fried shallots, to garnish

Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 mins or until rice is just tender. Alternately cook in a rice cooker according to manufacturer’s directions. Spread mixture onto a flat oven tray and stand until cool.


Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Remove and set aside.


Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through. Remove and set aside. Add remaining oil and stir-fry shrimp paste, garlic and onion for 2 mins or until paste is fragrant.


Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.


Serve topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots.

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