Nasi Goreng

Name: Nasi Goreng
Total time: 9 h 4 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 400 g Jasmine rice; 600 ml Water; 400 g Chicken thigh; 6 piece Shallots; 5 clove Garlic; 4 piece Red chilli; 1 tsp Shrimp paste; 1 piece Cucumber; 2 piece Plum tomatoes; 4 piece Spring onions; 1 tbsp Vegetable oil; 4 piece Egg; 3 tbsp Vegetable oil; 200 g raw prawns, peeled and deveined; 4 tbsp kecap manis; 2 tbsp Fish sauce; 1 tbsp Soy sauce; 1 tsp Ground white pepper; 1 pinch Salt; 30 g Crispy fried shallots

9 hr 4 min · 28 min active · makes ~2.85 kg · Medium

Nasi Goreng with jasmine rice, chicken thigh, shrimp paste and kecap manis creates an umami-rich Indonesian fried rice. Serves 4.

See more →

Nasi Goreng

Nasi Goreng with jasmine rice, chicken thigh, shrimp paste and kecap manis creates an umami-rich Indonesian fried rice. Serves 4.

See more →

TOTAL TIME

9 hr 4 min

ACTIVE TIME

28 min

QUANTITY

~2.85 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/19

Tools0/18

Ingredients

0/19 gathered · 4 servings

400g

600ml

400g

6piece

5clove

4piece

1tsp

1piece

2piece

4piece

4tbsp

4piece

peeled and deveined200g

4tbsp

2tbsp

1tbsp

1tsp

1pinch

30g

#	Quantity	Notes	State
1	400g	—	—
2	600ml	—	—
3	400g	—	—
4	6piece	—	—
5	5clove	—	—
6	4piece	—	—
7	1tsp	—	—
8	1piece	—	—
9	2piece	—	—
10	4piece	—	—
11	4tbsp	—	—
12	4piece	—	—
13	200g	peeled and deveined	—
14	4tbsp	—	—
15	2tbsp	—	—
16	1tbsp	—	—
17	1tsp	—	—
18	1pinch	—	—
19	30g	—	—

Tools

21 items

Serveware

1 item

Procedure

54 steps

1 of 54

Tip the jasmine rice into a medium saucepan.

Jasmine rice · 400 g

⏱ 10s

ResultJasmine rice

2 of 54

Pour the water over the rice.

Water · 600 ml

⏱ 10s

ResultJasmine rice and water

3 of 54

Bring the water to a full boil over high heat, then immediately reduce the heat to the lowest setting.

⏱ 5 min

ResultBoiled rice

4 of 54

Place the lid on the saucepan.

⏱ 10s

5 of 54

Cook the rice on the lowest heat for 18 minutes without lifting the lid, then remove from the heat and leave to steam, lid still on, for a further 10 minutes.

⏱ 28 min

ResultSimmered jasmine rice

6 of 54

Lift the lid off the saucepan and set it aside.

⏱ 10s

7 of 54

Fluff the rice with a fork, then spread it out on a large tray and leave it to cool completely.

⏱ 20 min

ResultFluffy steamed jasmine rice

8 of 54

Place the tray of rice in the refrigerator to chill and dry out overnight.

⏱ 10s

ResultFluffy steamed jasmine rice

9 of 54

Leave the rice in the refrigerator overnight so it dries out thoroughly — this is the key to non-clumpy fried rice.

⏱ 8 hr

ResultDay-old jasmine rice

10 of 54

Remove the rice from the refrigerator and set it aside.

⏱ 10s

ResultDay-old jasmine riceused in step 44

11 of 54

Slice the chicken thighs into bite-sized pieces roughly 2 cm across.

Chicken thigh · 400 g

⏱ 1 min

ResultSliced chicken thigh

12 of 54

Transfer the chicken pieces to a medium bowl.

Sliced chicken thigh · step 11

⏱ 10s

ResultSliced chicken thighused in step 40

13 of 54

Peel the shallots and discard the skins.

Shallots · 6 piece

⏱ 1 min

ResultPeeled Shallots

14 of 54

Finely chop the peeled shallots.

Peeled Shallots · step 13

⏱ 1 min

ResultFinely chopped shallots

15 of 54

Sweep the chopped shallots into a small bowl.

Finely chopped shallots · step 14

⏱ 10s

ResultFinely chopped shallots

16 of 54

Crush each garlic clove flat with the side of the knife and peel away the skin.

Garlic · 5 clove

⏱ 30s

ResultPeeled garlic cloves

17 of 54

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 16

⏱ 40s

ResultFinely chopped garlic

18 of 54

Add the chopped garlic to the bowl of shallots.

Finely chopped garlic · step 17

⏱ 10s

ResultFinely chopped garlic and finely chopped shallots

19 of 54

Finely chop the red chillies, discarding the stalks.

Red chilli · 4 piece

⏱ 1 min

ResultFinely chopped red chilli

20 of 54

Add the chopped chilli to the bowl of shallots and garlic.

Finely chopped red chilli · step 19

⏱ 10s

ResultFinely chopped red chilli and finely chopped garlic and finely chopped shallots

21 of 54

Add the shrimp paste to the bowl.

Shrimp paste · 1 tsp

⏱ 10s

ResultShrimp paste mixture

22 of 54

Mash and stir everything together in the bowl until roughly combined into a coarse paste.

⏱ 20s

ResultChilli-shallot pasteused in step 38

23 of 54

Slice the cucumber into thin rounds or half-moons.

Cucumber · 1 piece

⏱ 45s

ResultSliced cucumber

24 of 54

Arrange the cucumber slices on a plate and set aside for serving.

Sliced cucumber · step 23

⏱ 10s

ResultSliced cucumber

25 of 54

Slice the tomatoes into wedges.

Plum tomatoes · 2 piece

⏱ 30s

ResultSliced tomatoes

26 of 54

Add the tomato wedges alongside the cucumber slices.

Sliced tomatoes · step 25

⏱ 10s

ResultSliced tomatoes and sliced cucumberused in step 53

27 of 54

Trim the roots and any ragged tops from the spring onions.

Spring onions · 4 piece

⏱ 20s

ResultTrimmed spring onions

28 of 54

Strip away and discard any tired or papery outer layers from the trimmed spring onions.

Trimmed spring onions · step 27

⏱ 30s

ResultPeeled spring onions

29 of 54

Slice the spring onions thinly on an angle.

Peeled spring onions · step 28

⏱ 30s

ResultSliced Spring Onions

30 of 54

Sweep the sliced spring onions into a small bowl and set aside.

Sliced Spring Onions · step 29

⏱ 10s

ResultSliced Spring Onionsused in step 56

31 of 54

Pour a tablespoon of vegetable oil into a large non-stick frying pan.

Vegetable oil · 1 tbsp

⏱ 5s

ResultVegetable oil

32 of 54

Set the pan over medium-high heat until the oil is shimmering.

⏱ 1 min

ResultVegetable oil

33 of 54

Crack the eggs one at a time directly into the hot oil.

Egg · 4 piece

⏱ 15s

ResultVegetable oil and egg

34 of 54

Fry the eggs undisturbed until the whites are fully set and the edges are lacy and golden but the yolks are still runny. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.

⏱ 3 min

ResultSunny-side-up fried eggs

35 of 54

Slide the fried eggs onto a plate and set aside.

Sunny-side-up fried eggs · step 34

⏱ 20s

ResultSunny-side-up fried eggsused in step 54

36 of 54

Add the remaining vegetable oil to a large wok.

Vegetable oil · 3 tbsp

⏱ 5s

ResultVegetable oil

37 of 54

Place the wok over the highest heat and let the oil heat until it just begins to smoke.

⏱ 1 min 30s

ResultHot oil

38 of 54

Tip the chilli-shallot paste into the smoking-hot oil.

Chilli-shallot paste · step 22

⏱ 5s

ResultHot oil and chilli-shallot paste

39 of 54

Stir-fry the paste constantly, pressing it against the wok, until it is deeply golden, fragrant and beginning to catch at the edges — about 90 seconds.

⏱ 1 min 30s

ResultFragrant fried paste

40 of 54

Add the chicken pieces to the wok and spread them out in a single layer.

Sliced chicken thigh · step 12

⏱ 10s

ResultSliced chicken thigh and fragrant fried paste

41 of 54

Stir-fry the chicken over high heat, tossing it through the paste, until it is opaque and cooked through. Check the thickest piece reads 74 °C on a thermometer.

⏱ 3 min

ResultPaste-coated cooked chicken

42 of 54

Add the raw prawns to the wok.

Raw prawns · 200 g

⏱ 10s

ResultPaste-coated cooked chicken and raw prawns

43 of 54

Stir-fry the prawns with the chicken until they are pink and just cooked through.

⏱ 1 min 30s

ResultPaste-coated cooked prawns and chicken

44 of 54

Add all the day-old rice to the wok, breaking up any clumps with the back of the spoon as you go.

Day-old jasmine rice · step 10

⏱ 15s

ResultDay-old jasmine rice and paste-coated cooked prawns and chicken

45 of 54

Toss and stir-fry the rice vigorously over the highest heat, pressing it against the wok so every grain gets coated and starts to colour.

⏱ 2 min

ResultStir-fried rice with chicken and prawns

46 of 54

Drizzle the kecap manis around the edges of the wok and over the rice.

Kecap manis · 4 tbsp

⏱ 10s

ResultStir-fried rice with chicken and prawns and kecap manis

47 of 54

Add the fish sauce.

Fish sauce · 2 tbsp

⏱ 5s

ResultStir-fried rice with chicken and prawn mixture

48 of 54

Add the soy sauce.

Soy sauce · 1 tbsp

⏱ 5s

ResultStir-fried rice with chicken and prawn mixture

49 of 54

Add the white pepper.

Ground white pepper · 1 tsp

⏱ 5s

ResultStir-fried rice with chicken and prawn mixture

50 of 54

Add a pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultStir-fried rice with chicken and prawn mixture

51 of 54

Toss everything together furiously over the highest heat until the sauces are absorbed and the rice is glossy, fragrant and flecked with colour.

⏱ 1 min 30s

ResultSeasoned nasi goreng rice

52 of 54

Spoon the nasi goreng into a large serving bowl or divide among 4 individual plates.

Seasoned nasi goreng rice · step 51

⏱ 20s

ResultSeasoned nasi goreng rice

53 of 54

Lay the cucumber slices and tomato wedges from the plate alongside the rice.

Sliced tomatoes and sliced cucumber · step 26

⏱ 15s

ResultSliced tomatoes and sliced cucumber and seasoned nasi goreng rice

54 of 54

Place the fried eggs on top of the rice.

Sunny-side-up fried eggs · step 35

⏱ 10s

ResultSunny-side-up fried egg and seasoned nasi goreng rice mixture

Total Time9 hr 4 min

#	Product	Action
1	400 g	Tip the jasmine rice into a medium saucepan.⏱ 10sResultJasmine rice
2	600 ml	Pour the water over the rice.⏱ 10sResultJasmine rice and water
3	—	Bring the water to a full boil over high heat, then immediately reduce the heat to the lowest setting.⏱ 5 minResultBoiled rice
4	—	Place the lid on the saucepan.⏱ 10s
5	—	Cook the rice on the lowest heat for 18 minutes without lifting the lid, then remove from the heat and leave to steam, lid still on, for a further 10 minutes.⏱ 28 minResultSimmered jasmine rice
6	—	Lift the lid off the saucepan and set it aside.⏱ 10s
7	—	Fluff the rice with a fork, then spread it out on a large tray and leave it to cool completely.⏱ 20 minResultFluffy steamed jasmine rice
8	—	Place the tray of rice in the refrigerator to chill and dry out overnight.⏱ 10sResultFluffy steamed jasmine rice
9	—	Leave the rice in the refrigerator overnight so it dries out thoroughly — this is the key to non-clumpy fried rice.⏱ 8 hrResultDay-old jasmine rice
10	—	Remove the rice from the refrigerator and set it aside.⏱ 10sResultDay-old jasmine riceused in step 44
11	400 g	Slice the chicken thighs into bite-sized pieces roughly 2 cm across.⏱ 1 minResultSliced chicken thigh
12	Sliced chicken thighstep 11	Transfer the chicken pieces to a medium bowl.⏱ 10sResultSliced chicken thighused in step 40
13	6 piece	Peel the shallots and discard the skins.⏱ 1 minResultPeeled Shallots
14	Peeled Shallotsstep 13	Finely chop the peeled shallots.⏱ 1 minResultFinely chopped shallots
15	Finely chopped shallotsstep 14	Sweep the chopped shallots into a small bowl.⏱ 10sResultFinely chopped shallots
16	5 clove	Crush each garlic clove flat with the side of the knife and peel away the skin.⏱ 30sResultPeeled garlic cloves
17	Peeled garlic clovesstep 16	Finely chop the peeled garlic cloves.⏱ 40sResultFinely chopped garlic
18	Finely chopped garlicstep 17	Add the chopped garlic to the bowl of shallots.⏱ 10sResultFinely chopped garlic and finely chopped shallots
19	4 piece	Finely chop the red chillies, discarding the stalks.⏱ 1 minResultFinely chopped red chilli
20	Finely chopped red chillistep 19	Add the chopped chilli to the bowl of shallots and garlic.⏱ 10sResultFinely chopped red chilli and finely chopped garlic and finely chopped shallots
21	1 tsp	Add the shrimp paste to the bowl.⏱ 10sResultShrimp paste mixture
22	—	Mash and stir everything together in the bowl until roughly combined into a coarse paste.⏱ 20sResultChilli-shallot pasteused in step 38
23	1 piece	Slice the cucumber into thin rounds or half-moons.⏱ 45sResultSliced cucumber
24	Sliced cucumberstep 23	Arrange the cucumber slices on a plate and set aside for serving.⏱ 10sResultSliced cucumber
25	2 piece	Slice the tomatoes into wedges.⏱ 30sResultSliced tomatoes
26	Sliced tomatoesstep 25	Add the tomato wedges alongside the cucumber slices.⏱ 10sResultSliced tomatoes and sliced cucumberused in step 53
27	4 piece	Trim the roots and any ragged tops from the spring onions.⏱ 20sResultTrimmed spring onions
28	Trimmed spring onionsstep 27	Strip away and discard any tired or papery outer layers from the trimmed spring onions.⏱ 30sResultPeeled spring onions
29	Peeled spring onionsstep 28	Slice the spring onions thinly on an angle.⏱ 30sResultSliced Spring Onions
30	Sliced Spring Onionsstep 29	Sweep the sliced spring onions into a small bowl and set aside.⏱ 10sResultSliced Spring Onionsused in step 56
31	1 tbsp	Pour a tablespoon of vegetable oil into a large non-stick frying pan.⏱ 5sResultVegetable oil
32	—	Set the pan over medium-high heat until the oil is shimmering.⏱ 1 minResultVegetable oil
33	4 piece	Crack the eggs one at a time directly into the hot oil.⏱ 15sResultVegetable oil and egg
34	—	Fry the eggs undisturbed until the whites are fully set and the edges are lacy and golden but the yolks are still runny. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.⏱ 3 minResultSunny-side-up fried eggs
35	Sunny-side-up fried eggsstep 34	Slide the fried eggs onto a plate and set aside.⏱ 20sResultSunny-side-up fried eggsused in step 54
36	3 tbsp	Add the remaining vegetable oil to a large wok.⏱ 5sResultVegetable oil
37	—	Place the wok over the highest heat and let the oil heat until it just begins to smoke.⏱ 1 min 30sResultHot oil
38	Chilli-shallot pastestep 22	Tip the chilli-shallot paste into the smoking-hot oil.⏱ 5sResultHot oil and chilli-shallot paste
39	—	Stir-fry the paste constantly, pressing it against the wok, until it is deeply golden, fragrant and beginning to catch at the edges — about 90 seconds.⏱ 1 min 30sResultFragrant fried paste
40	Sliced chicken thighstep 12	Add the chicken pieces to the wok and spread them out in a single layer.⏱ 10sResultSliced chicken thigh and fragrant fried paste
41	—	Stir-fry the chicken over high heat, tossing it through the paste, until it is opaque and cooked through. Check the thickest piece reads 74 °C on a thermometer.⏱ 3 minResultPaste-coated cooked chicken
42	200 g	Add the raw prawns to the wok.⏱ 10sResultPaste-coated cooked chicken and raw prawns
43	—	Stir-fry the prawns with the chicken until they are pink and just cooked through.⏱ 1 min 30sResultPaste-coated cooked prawns and chicken
44	Day-old jasmine ricestep 10	Add all the day-old rice to the wok, breaking up any clumps with the back of the spoon as you go.⏱ 15sResultDay-old jasmine rice and paste-coated cooked prawns and chicken
45	—	Toss and stir-fry the rice vigorously over the highest heat, pressing it against the wok so every grain gets coated and starts to colour.⏱ 2 minResultStir-fried rice with chicken and prawns
46	4 tbsp	Drizzle the kecap manis around the edges of the wok and over the rice.⏱ 10sResultStir-fried rice with chicken and prawns and kecap manis
47	2 tbsp	Add the fish sauce.⏱ 5sResultStir-fried rice with chicken and prawn mixture
48	1 tbsp	Add the soy sauce.⏱ 5sResultStir-fried rice with chicken and prawn mixture
49	1 tsp	Add the white pepper.⏱ 5sResultStir-fried rice with chicken and prawn mixture
50	1 pinch	Add a pinch of salt.⏱ 5sResultStir-fried rice with chicken and prawn mixture
51	—	Toss everything together furiously over the highest heat until the sauces are absorbed and the rice is glossy, fragrant and flecked with colour.⏱ 1 min 30sResultSeasoned nasi goreng rice
52	Seasoned nasi goreng ricestep 51	Spoon the nasi goreng into a large serving bowl or divide among 4 individual plates.⏱ 20sResultSeasoned nasi goreng rice
53	Sliced tomatoes and sliced cucumberstep 26	Lay the cucumber slices and tomato wedges from the plate alongside the rice.⏱ 15sResultSliced tomatoes and sliced cucumber and seasoned nasi goreng rice
54	Sunny-side-up fried eggsstep 35	Place the fried eggs on top of the rice.⏱ 10sResultSunny-side-up fried egg and seasoned nasi goreng rice mixture
Total Time		9 hr 4 min

Serving

Scatter the crispy fried shallots generously over the top.
Scatter the spring onions over the dish and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	737kcal
	45g
	26g
	6g
	78g
	20g
	4g
	1,735mg

Ingredients0/19

Tools0/18

Recipe

Nasi Goreng

Nasi Goreng with jasmine rice, chicken thigh, shrimp paste and kecap manis creates an umami-rich Indonesian fried rice. Serves 4.

What you’ll doYou will cook jasmine rice a day ahead, then slice chicken and prawns and make a fragrant paste of shallots, garlic, chilli and shrimp paste. Fry eggs separately. Heat a wok to smoking point, cook the paste until golden, add chicken and prawns, then day-old rice, breaking up clumps as you go. Season with kecap manis, fish sauce, soy sauce and white pepper, tossing constantly over high heat until the rice is glossy and flecked with colour. Finish with fresh cucumber, tomato, eggs, crispy shallots and spring onions.

Serves4

Total9 hr 4 min

LevelMedium

Ingredients

Jasmine rice400 g
Water600 ml
Chicken thigh400 g
Shallots6 piece
Garlic5 clove
Red chilli4 piece
Shrimp paste1 tsp
Cucumber1 piece
Plum tomatoes2 piece
Spring onions4 piece
Vegetable oil4 tbsp
Egg4 piece
Raw prawns, peeled and deveined200 g
Kecap manis4 tbsp
Fish sauce2 tbsp
Soy sauce1 tbsp
Ground white pepper1 tsp
Salt1 pinch
Crispy fried shallots30 g

Tools

Large serving bowlSpoonPan lidShallot paste bowl (small bowl)Spring onions bowl (small bowl)Saucepan lidChef's knifeMedium bowlLarge non stick frying panSpatulaWooden spoonRefrigeratorParing knifeLarge spoonLarge wokCucumber plate (plate)Fried eggs plate (plate)ForkMedium saucepanChopping boardThermometer

Method

Tip the jasmine rice into a medium saucepan.

10sMedium saucepanJasmine rice · 400 g

Pour the water over the rice.

10sMedium saucepanWater · 600 ml

Bring the water to a full boil over high heat, then immediately reduce the heat to the lowest setting.

5 minMedium saucepan

Place the lid on the saucepan.

10sMedium saucepan, Saucepan lid

Cook the rice on the lowest heat for 18 minutes without lifting the lid, then remove from the heat and leave to steam, lid still on, for a further 10 minutes.

28 minMedium saucepan

Lift the lid off the saucepan and set it aside.

10sMedium saucepan, Pan lid

Fluff the rice with a fork, then spread it out on a large tray and leave it to cool completely.

20 minMedium saucepan, Fork

Place the tray of rice in the refrigerator to chill and dry out overnight.

10sMedium saucepan, Refrigerator

Leave the rice in the refrigerator overnight so it dries out thoroughly — this is the key to non-clumpy fried rice.

8 hrMedium saucepan

Remove the rice from the refrigerator and set it aside.

Result · Day-old jasmine rice · used in step 44

10sMedium saucepan, Refrigerator

Slice the chicken thighs into bite-sized pieces roughly 2 cm across.

1 minChopping board, Chefs knifeChicken thigh · 400 g

Transfer the chicken pieces to a medium bowl.

Result · Sliced chicken thigh · used in step 40

10sMedium bowlSliced chicken thigh · step 11

Peel the shallots and discard the skins.

1 minChopping board, Chefs knifeShallots · 6 piece

Finely chop the peeled shallots.

1 minChopping board, Chefs knifePeeled Shallots · step 13

Sweep the chopped shallots into a small bowl.

10sShallot paste bowl (small bowl)Finely chopped shallots · step 14

Crush each garlic clove flat with the side of the knife and peel away the skin.

30sChopping board, Chefs knifeGarlic · 5 clove

Finely chop the peeled garlic cloves.

40sChopping board, Chefs knifePeeled garlic cloves · step 16

Add the chopped garlic to the bowl of shallots.

10sShallot paste bowl (small bowl)Finely chopped garlic · step 17

Finely chop the red chillies, discarding the stalks.

1 minChopping board, Chefs knifeRed chilli · 4 piece

Add the chopped chilli to the bowl of shallots and garlic.

10sShallot paste bowl (small bowl)Finely chopped red chilli · step 19

Add the shrimp paste to the bowl.

10sShallot paste bowl (small bowl)Shrimp paste · 1 tsp

Mash and stir everything together in the bowl until roughly combined into a coarse paste.

Result · Chilli-shallot paste · used in step 38

20sShallot paste bowl (small bowl), Spoon

Slice the cucumber into thin rounds or half-moons.

45sChopping board, Chefs knifeCucumber · 1 piece

Arrange the cucumber slices on a plate and set aside for serving.

10sCucumber plate (plate)Sliced cucumber · step 23

Slice the tomatoes into wedges.

30sChopping board, Chefs knifePlum tomatoes · 2 piece

Add the tomato wedges alongside the cucumber slices.

Result · Sliced tomatoes and sliced cucumber · used in step 53

10sCucumber plate (plate)Sliced tomatoes · step 25

Trim the roots and any ragged tops from the spring onions.

20sChopping board, Chefs knifeSpring onions · 4 piece

Strip away and discard any tired or papery outer layers from the trimmed spring onions.

30sChopping board, Chefs knifeTrimmed spring onions · step 27

Slice the spring onions thinly on an angle.

30sChopping board, Chefs knifePeeled spring onions · step 28

Sweep the sliced spring onions into a small bowl and set aside.

Result · Sliced Spring Onions · used in step 56

10sSpring onions bowl (small bowl)Sliced Spring Onions · step 29

Pour a tablespoon of vegetable oil into a large non-stick frying pan.

5sLarge non stick frying panVegetable oil · 1 tbsp

Set the pan over medium-high heat until the oil is shimmering.

1 minLarge non stick frying pan

Crack the eggs one at a time directly into the hot oil.

15sLarge non stick frying panEgg · 4 piece

Fry the eggs undisturbed until the whites are fully set and the edges are lacy and golden but the yolks are still runny. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.

3 minLarge non stick frying pan

Slide the fried eggs onto a plate and set aside.

Result · Sunny-side-up fried eggs · used in step 54

20sFried eggs plate (plate), SpatulaSunny-side-up fried eggs · step 34

Add the remaining vegetable oil to a large wok.

5sLarge wokVegetable oil · 3 tbsp

Place the wok over the highest heat and let the oil heat until it just begins to smoke.

1 min 30sLarge wok

Tip the chilli-shallot paste into the smoking-hot oil.

5sLarge wokChilli-shallot paste · step 22

Stir-fry the paste constantly, pressing it against the wok, until it is deeply golden, fragrant and beginning to catch at the edges — about 90 seconds.

1 min 30sLarge wok, Wooden spoon

Add the chicken pieces to the wok and spread them out in a single layer.

10sLarge wokSliced chicken thigh · step 12

Stir-fry the chicken over high heat, tossing it through the paste, until it is opaque and cooked through. Check the thickest piece reads 74 °C on a thermometer.

3 minLarge wok, Thermometer

Add the raw prawns to the wok.

10sLarge wokRaw prawns · 200 g

Stir-fry the prawns with the chicken until they are pink and just cooked through.

1 min 30sLarge wok, Wooden spoon

Add all the day-old rice to the wok, breaking up any clumps with the back of the spoon as you go.

15sLarge wok, SpoonDay-old jasmine rice · step 10

Toss and stir-fry the rice vigorously over the highest heat, pressing it against the wok so every grain gets coated and starts to colour.

2 minLarge wok, Wooden spoon

Drizzle the kecap manis around the edges of the wok and over the rice.

10sLarge wokKecap manis · 4 tbsp

Add the fish sauce.

5sLarge wokFish sauce · 2 tbsp

Add the soy sauce.

5sLarge wokSoy sauce · 1 tbsp

Add the white pepper.

5sLarge wokGround white pepper · 1 tsp

Add a pinch of salt.

5sLarge wokSalt · 1 pinch

Toss everything together furiously over the highest heat until the sauces are absorbed and the rice is glossy, fragrant and flecked with colour.

1 min 30sLarge wok, Wooden spoon

Spoon the nasi goreng into a large serving bowl or divide among 4 individual plates.

20sLarge serving bowl, Large spoonSeasoned nasi goreng rice · step 51

Lay the cucumber slices and tomato wedges from the plate alongside the rice.

15sLarge serving bowlSliced tomatoes and sliced cucumber · step 26

Place the fried eggs on top of the rice.

10sLarge serving bowlSunny-side-up fried eggs · step 35

Scatter the crispy fried shallots generously over the top.

10sLarge serving bowlCrispy fried shallots · 30 g

Scatter the spring onions over the dish and serve immediately.

Result · Nasi Goreng

10sLarge serving bowlSliced Spring Onions · step 30

Printed 11 October 2026