Nasi Goreng

S E R V E S:  4       |       P R E P:  15 min       |       C O O K:  25 min       |       R E A D Y:  35 min
  • 2 tbsp cooking oil

  • 3 shallots, finely diced

  • 2 cloves of garlic, diced

  • 3 cups cooked white rice, cooled

  • 2 tablespoons kecap manis (sweet soy sauce)

  • 1 cup cabbage, finely sliced

  • 2 cups of frozen mixed veges - peas, corn, carrot.

  • 4 eggs, fried

  • sliced spring onions and roast peanuts to serve


  • ¾ tsp black peppercorns

  • 15g macadamia nuts 

  • ½ tsp sesame seeds

  • 30g shallots, roughly chopped

  • 30g ginger, peeled and roughly chopped

  • 1/2 tsp dried turmeric

  • 3 garlic cloves

  • 1 medium red chilli, deseeded and roughly chopped

  • 1 ½ tsp palm sugar (or brown sugar)

  • 1 ½ tbsp vegetable oil (any oil is fine)

  • juice ¼ lime (or 1/2 lemon)

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  1. Cook 3 cups of white rice and once cook, put on an oven tray (or in a bowl) and place in the freezer to cool. 

  2. To make the paste, grind the peppercorns, nuts and sesame seeds to a fine powder in a spice grinder. If you don't have a spice grinder smash the mixture in a zip-lock bag with a blunt object

  3. Put the mixture in a food processor, add the remaining ingredients with 1 /2 tsp salt and blend to a smooth paste. Will keep in the fridge for 2 weeks.

  4. Add a tbsp of oil to a frying pan and heat to medium. When the pan is hot add the shallots and garlic and stir fry until fragrant and softened.

  5. Add the rice, being careful to break up any lumps, then the kecap manis and combine. Add the paste and stir fry for a minute.

  6. Add the cabbage and mixed veggies and gently combine. Cook until the veggies have softened. Taste to check seasoning.

  7. Meanwhile, fry the eggs in the remaining oil.

  8. Serve in a bowl topped with a fried egg, sliced spring onion and peanuts (optional).

TIP: This dish is also super yummy with Prawns. If you decide to use prawns just add them from frozen when you add the cabbage and mixed veggies.