Thursday, September 02, 2010

Nasi Goreng.

This recipe brings back such fond memories for me. I remember my mother making it on a regular basis when I was a teenager. I haven't ever made it for my children but was reminded of it this past week so looked up the recipe.

This is the recipe I am using. It can be found here.


  • 400g (2 cups) long-grain white rice
  • 1 tbs vegetable or peanut oil
  • 2 (about 275g) chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
  • 1 175g pkt shortcut bacon (Primo brand), thinly sliced crossways
  • 5 eschalots (French shallots), thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 carrot, finely diced
  • 1 celery stick, trimmed, finely diced
  • 200g small cooked peeled prawns
  • 40g (3/4 cup) loosely packed finely shredded Chinese cabbage
  • 80g bean sprouts
  • 2 tbs bought fried shallots (Maesri brand)
  • 2 tbs kecap manis
  • 1 tbs soy sauce
  • 4 eggs


  1. Cook rice in a large saucepan of salted boiling water following packet absorption instructions until tender. Drain. Spread over 2 baking trays, in a thin layer, and set aside for 2 hours to cool completely.

  2. Heat a large wok over medium heat. Add half the oil and heat until just smoking. Add half the chicken and stir-fry, for 3 minutes or until brown and just cooked through. Transfer to a bowl and repeat with remaining chicken. Add the bacon to the wok and stir-fry for 2 minutes or until brown and crisp. Transfer to a bowl.

  3. Add remaining oil to wok and heat until just smoking. Add the eschalots and garlic, and stir-fry for 2 minutes or until eschalots are soft. Add the carrot and celery, and stir-fry for 3 minutes or until carrot is tender. Add the prawns and stir-fry for 2 minutes or until heated through.

  4. Return cooked chicken and bacon to the wok with cabbage, and stir-fry for 3 minutes or until cabbage wilts. Add cooled rice, bean sprouts, half the fried shallots, the kecap manis and soy sauce. Stir-fry for 2 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.

  5. Heat a large non-stick frying pan over medium-high heat. Crack 2 eggs into the pan and cook, uncovered, for 2 minutes or until the white sets and the yolk is almost set (for a soft yolk) or until cooked to your liking. Transfer to a plate and repeat with remaining eggs.

  6. Spoon nasi goreng into shallow serving bowls. Top each with a fried egg and sprinkle over remaining fried shallots. Serve immediately.

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