Indonesian-Style Fried Rice


This is my version of the famous nasi goreng – a one-meal rice dish inspired by the imaginative chefs of the Grand Hyatt Jakarta. Their opulent version uses much more meat than may be found in the traditional recipe. It is garnished with satay (meat on skewers), fried chicken and prawns, along with a fried egg. The rice dish itself has prawns and additional chicken meat. I have taken some of the best features of the Grand Hyatt’s creation and have incorporated them into my version of that delectable rice dish.


  • Enough long-grain white rice to fill a measuring jug to the 400-ml (14-fl oz) level
  • 2 eggs, beaten
  • 2 teaspoons sesame oil
  • ½ teaspoon salt
  • 225 g (8 oz) boneless, skinless chicken thighs
  • 175 g (6 oz) raw prawns
  • 2 tablespoons groundnut oil
  • 2 tablespoons coarsely chopped garlic
  • 1 small onion, finely chopped
  • 2 teaspoons finely chopped fresh root ginger
  • 1 tablespoonshrimp paste
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoonchilli bean sauce
  • 1 tablespoonoyster sauce
  • 2 teaspoons dark soy sauce

For the Garnish

  • 3 tablespoons finely chopped spring onions
  • Handful of fresh coriander


Cook the rice according to the Steamed Rice recipe at least 2 hours in advance or the night before. Allow it to cool thoroughly and then put it in the fridge.

Combine the eggs with the sesame oil and salt. Cut the chicken into 1-cm (½-in) dice.

Peel the prawns and remove the fine digestive cord. Cut them into 1-cm (½-in) pieces.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic, prawns, onion, ginger, shrimp paste, salt and pepper. Stir-fry for 2 minutes. Then add the chicken and stir-fry for 2 minutes. Add the rice and continue to stir-fry for 3 minutes. Finally, add the chilli bean sauce, oyster sauce and dark soy sauce and continue to stir-fry for 2 minutes. Add the egg mixture and continue to stir-fry for another minute. Turn on to a platter, garnish with the spring onions and fresh coriander and serve hot or cold as a rice salad.