Nasi goreng (Indonesian-style fried rice)

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 2

From The Hairy Bikers' Cook Off


For the spice paste

  • 2 garlic cloves, peeled
  • pinch nutmeg
  • ¼ tsp freshly ground black pepper
  • ½ tsp ground turmeric
  • 2 shallots, peeled
  • 25g/1oz unsalted peanuts
  • 1 tsp salt
  • 3 birds'-eye chillies, seeds removed
  • 1 tbsp palm sugar
  • 1-2 tbsp vegetable oil, or more if necessary

For the stir-fry

  • 2 tbsp vegetable or groundnut oil, plus extra for frying the eggs
  • 2 chicken breasts, skin removed, cut into thin strips
  • 200g/7oz prawns, heads and shells removed and de-veined
  • 110g/4oz fine green beans, trimmed and sliced into 1cm/½in pieces
  • 4 spring onions, sliced
  • 275g/10oz cooked long-grain rice (this must be cold)
  • splash light soy sauce
  • splash ketjap manis (Indonesian soy sauce)
  • 4 free-range eggs

For the garnish

  • ½ cucumber, peeled, seeds removed, finely diced
  • 1 tbsp roughly chopped coriander
  • 50g/2oz peanuts
  • 1 lime, cut into wedges
  • handful crispy fried shallots
  • Asian-style chilli oil, to serve


  1. For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside.

  2. For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes.

  3. Add the beans and spring onions and fry for another minute, keeping everything moving.

  4. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste.

  5. Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking.

  6. To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling.

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