Nasi goreng recipe

Name: Nasi goreng recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 tbsp Groundnut oil; 1 Onion, finely sliced; 1 Red pepper, halved and sliced; 200 g (7.1oz) Tenderstem broccoli, halved horizontally; 3 Cloves garlic, finely chopped; 1 or 2 Red chillis, halved, deseeded and cut into slivers (depending on strength); 350 g (12.3oz) Cooked chicken, cut into chunks; 550 g (19.4oz) Cooked rice; 4 Spring onions, cut on the diagonal; 4 Eggs, beaten; 100 g (3.5oz) Cooked, shelled prawns; 4 tbsp Dark soy sauce; 2 tsp Soft light brown sugar; 1 pinch Salt and pepper; 3 Lime wedges to serve; 1 4 inch piece of cucumber, halved, seeds removed and cut into little cubes; 1 Juiced lime; 2 tbsp Unsalted peanuts, coarsely chopped; 1 handful Coriander, coarsely chopped

Servings: persons

2.5 tbsp Groundnut oil
1 Onion, finely sliced
1 Red pepper, halved and sliced
200 g (7.1oz) Tenderstem broccoli, halved horizontally
3 Cloves garlic, finely chopped
1 or 2 Red chillis, halved, deseeded and cut into slivers (depending on strength)
350 g (12.3oz) Cooked chicken, cut into chunks
550 g (19.4oz) Cooked rice
4 Spring onions, cut on the diagonal
4 Eggs, beaten
100 g (3.5oz) Cooked, shelled prawns
4 tbsp Dark soy sauce
2 tsp Soft light brown sugar
1 pinch Salt and pepper
3 Lime wedges to serve
1 4 inch piece of cucumber, halved, seeds removed and cut into little cubes
1 Juiced lime
2 tbsp Unsalted peanuts, coarsely chopped
1 handful Coriander, coarsely chopped

1
Heat 1 tbsp of the groundnut oil in a large frying pan, saute pan or wok.
2
Add the onions and cook over a medium-high heat until the onions have softened (though still have bite) and are golden.
3
Remove with a slotted spoon and set aside.
4
Add another tbsp of the oil, heat and stir fry the red pepper for 2 minutes.
5
Now add the broccoli and stir fry for another minute.
6
Add the garlic, chilli and chicken and cook for another 1 1/2 minutes.
7
Toss in the rice and spring onions and mix everything together lightly - it's important not to press the rice or it will become stodgy - and cook till the rice is heated through, stirring occassionally.
8
While you are frying the rice, quickly heat the remaining oil in a non-stick frying pan and add the egg.
9
Cook this as if you are making an omelette, rather than scrambled eggs.
10
Don't stir the egg but drag the bits which are set round the side into the centre then tip the pan to allow runny egg to set around the outside - keep doing this until it is all cooked.
11
With a sharp knife cut the egg into thin ribbons.
12
Add to the rice along with the prawns, soy sauce, sugar, salt and pepper and onions.
13
Toss and heat through.
14
Squeeze lime over the top, scatter on the cucumber, peanuts and coriander and serve with lime wedges.

1045

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2.5 tbsp Groundnut oil, 1 Onion, finely sliced, 1 Red pepper, halved and sliced, 200 g (7.1oz) Tenderstem broccoli, halved horizontally, and more.

Yes, Nasi goreng recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!