Nasi goreng

Nasi goreng

The Margaret Fulton Cookbook
Geoff Lung


Quantity Ingredient
2 cups rice
4 cups water
1 teaspoon salt
1/2 cup peanut or vegetable oil
2 onions, chopped
1/2 teaspoon dry shrimp paste
1 garlic clove, crushed
1 fresh chilli, seeded and sliced
250g beef or pork fillet, diced
2 half chicken breasts, diced
250g prawns, shelled
2 tablespoons light soy sauce
4 eggs


  1. Wash the rice in several changes of water. Bring the water to the boil, and then add the salt and rice. Reduce the heat, cover tightly, and simmer for 20–25 minutes. Uncover, and allow to get quite cold. It is a good idea to cook the rice the day before.
  2. Heat half the oil in a large frying pan. First fry the onions, shrimp paste, garlic and chilli, stirring constantly, for 2–3 minutes. Add the beef or pork and fry until cooked, about 3–4 minutes. Add the remaining oil when necessary. Add the chicken and prawns and cook 2 minutes longer, then add the rice and fry, stirring constantly, until heated through and the rice is golden. Sprinkle with soy sauce and toss together well.
  3. Fry the eggs individually, or prepare an omelette separately and cut into thin strips. Heap the rice on a serving plate and garnish with the eggs or omelette strips.


  • For parties or special occasions, any of the following garnishes may accompany the nasi goreng:

    crisp fried onion (see following)

    fried egg

    slices of unpeeled Lebanese cucumber

    small fried meatballs (see following) served on skewers and topped with a little chilli sauce

    fried sardines or sprats

    fried pappadums or prawn crisps fried in oil

Crisp fried onion:

  • Peel and thinly slice an onion lengthwise. Toss with 2 tablespoons of oil, place on microwave-proof plate and cook on high, stirring frequently until browned. Drain on paper towel.

Fried meat balls:

  • Combine 250 g finely minced steak, 1 small finely chopped onion, a dash of Tabasco, 1 egg white and salt and pepper, to taste. Mould into small marble-sized balls. Fry in a little oil in a frying pan, tossing, until browned and cooked. Arrange on the rice.
The Margaret Fulton Cookbook
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