Nasi Goreng

Nasi Goreng

Nasi Goreng

Cook Time
15 Minutes
Nasi Goreng
  • 350 gram (12 ounce) long grain rice

  • 2 tablespoons vegetable oil

  • 1 egg

  • 450 gram (1 pound) chicken breasts, diced

  • 1 large carrot, thinly sliced

  • 1 small red pepper, diced

  • ½ teaspoon Ground Coriander

  • ½ teaspoon Ground Ginger

  • ¼ teaspoon Cayenne Chilli Pepper

  • 1 teaspoon Garlic Cooking Paste

  • 4 tablespoons dark soy sauce

  • 1 tablespoons Thai fish sauce

  • 1 teaspoon caster sugar

  • Ground Nutmeg , pinch

  • 175 gram (6 ounce) fresh beansprouts

  • 1 bunch spring onions, sliced

  • 100 gram (4 ounce) cooked shelled prawns

  • Squeeze of lime juice

Key Products
Ground Coriander

Product Information

£ 1.70/unit,24g
Ground Ginger

Product Information

£ 1.70/unit,26g
Schwartz product packaging

Product Information

£ 1.69/unit,26g
Ground Nutmeg

Product Information

£ 1.75/unit,32g


  • 1 Cook the rice in boiling, salted water until just tender. Drain. Meanwhile, heat a little oil in a frying pan and cook the egg into an omelette, set aside and cut into strips. Meanwhile, heat the oil in a large frying pan or wok and stir fry the chicken for 5 minutes, adding the carrot and red pepper for the last minute.
  • 2 Add the Spices and the Garlic and cook for a few seconds, stirring. Add the remaining ingredients and cooked rice. Cook over a high heat for a further 4-5 minutes adding the egg strips for the last minute, stirring continuously. Squeeze the lime juice in and serve.