Nasi goreng

Nasi goreng is a traditional Chinese fried rice dish, served here tossed with crispy bacon, peas and broccoli, and topped with a fried egg for extra flavour and texture.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Nasi goreng
  • 250 gram chicken breast mince
  • 1 bunch broccolini, cut into 1cm pieces
  • 1 red capsicum, seeded, finely chopped
  • 1 short-cut bacon rasher, trimmed, finely chopped
  • 1/2 cup frozen peas
  • 4 green onions, finely sliced
  • 4 cup cold cooked rice
  • 2 tablespoon kecap manis
  • 2 tablespoon tomato sauce
  • 1 tablespoon soy sauce
  • 3 teaspoon sambal oelek
  • 1 teaspoon shrimp paste
  • 4 eggs, fried
  • 2 tablespoon bought fried shallots


Nasi goreng
  • 1
    Spray a wok with oil; heat on high. Add mince. Brown well, 4-5 minutes, breaking up lumps with the back of a spoon. Transfer to a bowl.
  • 2
    Spray wok with oil. Stir-fry broccolini, capsicum and bacon 2-3 minutes, until tender. Add peas and green onion. Stir-fry further 1-2 minutes.
  • 3
    Return mince to wok with rice, sauces and paste. Stir-fry until hot. Serve topped with egg and shallot.


Look for shrimp paste in Asian groceries. Find sambal oelek and fried shallots in the Asian section of most supermarkets. Serve omelette strips on top instead of fried egg, if preferred.