Green nasi goreng

Green nasi goreng

Leanne Kitchen

If there’s one Indonesian dish most people know, it’s nasi goreng. When translated as ‘fried rice’ it sounds rather prosaic, but when cooked well, this is a dish that’s anything but ordinary. In Java it’s a much-loved breakfast dish. Our version emphasises green vegetables – and lots of them – making it nutritious as well as completely delicious.


Quantity Ingredient
8 medium raw king prawns
90ml vegetable oil
4 wing beans, halved lengthways, thinly sliced
1 bunch snake beans, trimmed and very thinly sliced
300g chinese cabbage (wombok), very finely chopped
2 boneless, skinless chicken breasts, cut into 2 cm pieces
375g cooked long-grain rice, cold
2 1/2 tablespoons kecap manis
1 tablespoon light soy sauce
6 kaffir lime leaves, central vein removed, very thinly sliced
1 lebanese cucumber, halved lengthways, seeded and cut into 2 cm pieces
3 spring onions, trimmed and very thinly sliced
large handful coriander, chopped
large handful thai basil, chopped
4 eggs


Quantity Ingredient
8 long green chillies, chopped
4 green bird’s eye chillies, chopped
1 teaspoon trasi (indonesian shrimp paste)
6 garlic cloves
6 red asian shallots, chopped

To serve

Quantity Ingredient
Fried shallots
fried prawn crackers
chilli sauce
kecap manis


  1. For the paste, combine all the ingredients in a food processor and process until a smooth paste forms. Alternatively, use a mortar and pestle.
  2. Using kitchen scissors, cut through the shell of each prawn along the back, from behind the head to the tail, and remove the digestive tract. Trim the legs and feelers. Set the prawns aside.
  3. Heat 2 tablespoons of the oil in a wok over high heat, add the wing beans, snake beans and cabbage and stir-fry for 5–6 minutes or until the vegetables have softened. Transfer to a bowl.
  4. Wipe out the wok. Add another tablespoon of oil to the wok, add the paste and chicken and cook, stirring constantly, for 8 minutes or until the chicken is nearly cooked through. Add the rice, kecap manis, soy sauce, cooked vegetables and lime leaves to the wok and stir-fry for 10–12 minutes until well combined and the rice is heated through. Add the cucumber, spring onion, coriander and basil and toss to combine well.
  5. Meanwhile, heat a chargrill pan over medium–high heat and brush the prawns with a little of the remaining oil. Grill the prawns for 2–3 minutes on each side or until cooked through. Set aside and keep warm.
  6. Heat the remaining oil in a large frying pan over a medium heat. Carefully crack the eggs into the pan and fry for 2–3 minutes or until the edges start to crisp. Turn the eggs over and continue to cook for another 30 seconds.
  7. Divide the rice among warmed serving bowls, top each with 2 prawns, a fried egg and some fried shallots. Serve the prawn crackers on the side with the chilli sauce and kecap manis.
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