Nasi Goreng literally means ‘fried rice’ in Indonesian and Malay, but it quickly became my favourite meal in Bali. ! I literally made it my mission to order it whenever it was on the menu and I simply couldn’t wait to recreate it at home.
And it really couldn’t be simpler! You could literally make it with whatever ingredients you have left in the fridge or cupboards. It’s also a great recipe to cook in large batches making it perfect for a family occasion or for your weekly meal prep. Who said healthy food was only bland rice, chicken and vegetables?
Another thing I love the most about this recipe is that it’s completely versatile. You could make it Vegetarian, Pescatarian, Egg free. You name it, you can recreate it. Packed full of flavour and colour it truly is a great dish.
It literally feels like you are enjoying a taste of Indonesia in your own home. Takeaway food does not have to be unhealthy. This Nasi Goreng recipe has a great balance of carbohydrates, proteins, vegetables and a portion of healthy fats. This Nasi Goreng recipe is a great twist to achieve a healthy stir fry.
What Is Nasi Goreng? Nasi Goreng means “fried rice” in both the Malay and Indonesian languages. The history of Nasi Goreng dates back hundreds of years, the recipe came from frying leftover rice to kill harmful bacteria.
Why should I use leftover rice or old rice?
Make sure you start this recipe with cold rice. It’s not 100% necessary but you simply won’t achieve the same result and texture. If you use rice that has just been cooked, your consistency will turn out soggy. Cook the rice at least a day ahead of time and refrigerate. This will help dry the rice out and you’re left with the perfect crunchy consistency.
The quality of the ingredients will also make a great difference with any recipe. I love using Clarence Court Eggs in my recipes, they will help you achieve that golden and beautiful looking yolk.
Nasi Goreng (Indonesian Fried Rice)
- 1 Tbsp Olive Oil
- 1 tsp Sesame oil
- 2 tbsp Tomato pure
- 1/2 Onion diced
- 2 Garlic Cloves
- 2 tsp Finely grated fresh ginger
- 1 ½ tbsp Tamari
- 1 tbsp. Fish sauce
- 1/2 Lime juice
- 1/4 tsp Turmeric
- ½ tsp Ground Cumin
- 2 Spring onions sliced
- 1 Carrot finely chopped or sliced into matchsticks
- 75 g Green beans
- 3 Free range eggs
- 2 Skinless chicken breast
- 500 g Cooked rice Cook the day before and leave to rest in the Fridge
- Fresh coriander leaves to serve
- Start by cooking your rice the night before. I like to use Jasmin rice in this recipe. Bring 1.2 litres of water to a boil and cook your 500g Jasmin rice according to packet instructions. Fluff up with a fork, let it cool, cover and leave in the fridge over night.
- On a high heat, add your olive oil, onion, garlic, ginger and fry for about a minute. Add your spice paste to the mix (Lime juice, Tomato pure, Cumin and Turmeric)
- Follow up by adding your chicken breast, fry for 1-2 minutes and add your carrot and green beans until cooked through.
- Meanwhile beat the eggs, and add to a separate pan and cook until you achieve a fluffy style omelette. Finish by breaking it up or slicing it into thin strips.
- Add your cooked rice, egg and spring onions and stir-fry on a high heat for 2 mins. Add the Tamari & fish sauce and toss together.
With all the ingredients above you can either add more of your favorite vegetables or leave out those ingredients you simply don’t like.
Looking for more quick and healthy meals like this stir fry recipe: Nasi Goreng. Find them here