Indonesian munching nasi goreng

    50 min

    If you’ve ever been to Indonesia, then you’ll probably have eaten some nasi goreng at some point, whether it be at breakfast, lunch or dinner (or all three in my case). There’s something about this modest rice and egg dish that just blew me away during my travels – and for no reason at all other than it’s so simple. It’s basically like your standard Chinese special fried rice we all love and know so well on those hangover Sundays, but it’s de-constructed and somehow much more beautiful. And the best part about it, is you can practically make it however you wish…as long as you master the basics, you can add, amend, strip back and make your own.

    London, England, UK
    1 person made this

    Serves: 4 

    • 380g brown rice
    • 1 to 2 tablespoons roasted peanuts
    • 1 pinch white pepper
    • 1 clove garlic, roughly chopped
    • 2 large shallots, roughly chopped
    • 2 large tomatoes, halved
    • 1 to 2 red chillies, roughly chopped
    • 1 tablespoon oyster sauce
    • 1 tablespoon dark or light soya sauce
    • 100g white or Chinese cabbage
    • 1 red onion
    • 1 carrot
    • 1 to 2 teaspoons coconut oil
    • 225g baby prawns, defrosted
    • 4 eggs (1 per person)
    • chopped fresh tomato, to garnish
    • chopped fresh coriander, to garnish

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the rice in a saucepan and rinse under the cold tap. Cover with cold water until it’s about 1 cm above the rice line. Pop onto the stove and bring to the boil, adding a little pinch of salt for flavour. Bring down to a very gentle simmer putting the lid on and cook for 10 minutes. You could also be cheeky and cheat with the ol’ microwave rice -no one will know.
    2. Now in a food processor, simply add the peanuts, white pepper, garlic, shallots, tomatoes and red chilli. Blend until all the ingredients are combined. Pour in the oyster and soya sauce and blend once again for about 30 seconds, or until a smooth paste is formed.
    3. Leave your paste to one side, and prep your other veg. Thinly slice the cabbage and red onion. You ideally want this veg to be bite-sized, so keep that in mind when chopping. For the carrots, if you're not a fan of chopping, grab your potato peeler and thinly slice your carrot until it nearly disappears.
    4. Now slowly melt the coconut oil in a frying pan and while you wait for it to all melt, your rice should be ready to taste, drain and keep to one side. Rice tends to cook in its own steam for 2 to 5 minutes longer so leave on the side with the lid still on while you cook your paste. In the pan, add your paste to the melted oil and stir, keeping the heat to medium-low. You don't want to burn anything here, so keep stirring and wait for the flavours to combine.
    5. Add the rice into the paste and stir until each grain is well coated with the paste. Season to taste. Now add your small prawns and bring the heat up to high for 2 to 3 minutes. You want to hear the ingredients sizzle and create some crispy bits of rice and veg, but you must keep stirring. Turn the heat off, pop the lid on and leave to one side.
    6. Fry your eggs gently, and to how ever you like. I prefer my eggs poached, so I tend to do this method instead, but it's entirely up to you. Once the eggs are ready, serve your rice onto each plate, place the egg on top and garnish however you like. I like slicing a tomato into quarters, sprinkling some coriander and crushed peanuts on top, and then cracking the egg yolk so it drizzles into the rice. It's simple, modest yet so so rewarding.


    You can make this dish any way you like. If you want to remove the meat, add peas, sweetcorn, broccoli etc. - it will all work. I've often used Sunday's left over beef instead of prawns - it's a great dish to personalise to suit you.

    See it on my blog

    Modest munching blog

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