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Indonesian Fried Rice    HT  MC  Indonesian  45mins


Indonesian Name: Nasi Goreng 


Serves 4     Hot  Poultry  Shellfish  Main Course  Indonesia  South East Asia  Asian



350g/12oz Long Grain Rice

2 tbsp Vegetable Oil

3 Eggs

1 Onion,  chopped

2 Green Chilies, chopped

2 teaspoons Sambal Oelek or Hot Chili Sauce

1 Clove of Garlic, chopped

1 Leek , chopped

1 teasp Ground Coriander

1 teasp Ground Cumin

225g/8oz Chicken meat, thinly sliced

225g/8oz Shelled Prawns (shrimps)

3 tbsp Kecap Manis  (Indonesian Sweet Soy Sauce)




1. Place the rice in a saucepan with plenty of salted water, bring to the boil then cook for 20 minutes or until just tender


2. Meanwhile, in a mixing bowl, beat the eggs.


3. Heat a little of the oil  in a small frying pan, add the beaten eggs and cook over a medium heat until just beginning to set.


4. Turn the omelette and cook for a further 2-3 minutes then remove from the pan and slice into strips. Set aside.


5. Once the rice is just tender, drain in a colander and rinse under cold running water. Set aside.


6. Heat the remaining oil in a wok or large frying pan, add the chopped onion, leek, garlic and chillies and fry for 5 minutes stirring from time to time, or until the mixture has softened.


7. Add the Coriander, Cumin, chicken  and prawns and cook for 5 minutes, stirring from time to time.


8. Add the rice, Kecap Manis and omelette strips and cook for a further 5 minutes. Serve hot.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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