Nasi goreng


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Nasi goreng - fried rice - is the Bali basic that should be in everyone’s handbook. A plus and minus dish, so use what you have. Cooked chicken or pork, egg (hard-boiled, fried or shredded omelette), salad, herbs, cucumber and tomato can all be used to dress nasi goreng. Here I’ve piled on some stir-fried greens. Nasi goreng is naked without its side dish of crisp rice crackers.


  • tbsp vegetable oil
  • 6 small shallots, finely sliced
  • 250 g long-grain rice, freshly cooked and cooled
  • a handful each of stir-fryable greens, such as asparagus, mangetout, sugar snaps, beansprouts
  • salt and pepper
  • handful of prawn crackers, deep-fried in vegetable oil (optional)


  • 2 cloves garlic, crushed
  • 2 tsp shrimp paste, toasted
  • 2 mild red chillies, chopped
  • 1 tbsp kecap manis or dark soy sauce
  • ½ tbsp sweet chilli sauce


For the dressing, in a mortar, pound together the garlic, shrimp paste and chillies, then mix in the kecap manis and chilli sauce. Or just chop and crush everything. Heat 2 tbsp oil in a wok or large frying pan and fry the shrimp paste mixture for 2 minutes. Add the shallots and stir-fry for about half a minute, then add the rice and stir-fry together for about 3 minutes. Divide between serving bowls or plates. Stir-fry the beansprouts and greens in ½ tbsp oil with salt and pepper for about 1 minute and pile on to the nasi goreng. Add rice crackers and egg, if there, and serve.