Nasi goreng

  • 30 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Nasi goreng
  • 1 small (80g) brown onion, chopped coarsely
  • 2 clove garlic, quartered
  • 5 piece (25g) fresh ginger, peeled and chopped coarsely
  • 2 fresh long red chillies, chopped coarsely
  • 1 tablespoon peanut oil
  • 4 eggs, beaten lightly
  • 150 gram oyster mushrooms, chopped coarsely
  • 1 medium (200g) green capsicum, chopped coarsely
  • 1 medium (200g) red capsicum, chopped coarsely
  • 200 gram fresh baby corn, chopped coarsely
  • 4 cup (800g) cooked jasmine rice
  • 1 cup (80g) bean sprouts
  • 3 green onions (green shallots), sliced thinly
  • 2 tablespoon soy sauce
  • 1 tablespoon kecap mains


Nasi goreng
  • 1
    Blend or process brown onion, garlic, ginger and chilli until almost smooth.
  • 2
    Heat 1 teaspoon of oil in wok; add half of the egg, swirl around wok to make a thin omelette. Cook, uncovered, until egg is just set. Remove from wok; cut into thin strips and set aside. Repeat process.
  • 3
    Heat remaining oil in the same wok; stir-fry onion mixture until fragrant. Add mushrooms, capsicum and corn; stir-fry until tender.
  • 4
    Add rice, sprouts, green onions and sauces; stir-fry until heated through.
  • 5
    Serve nasi goreng topped with omelette strips.


You will need about 2 cups (400g) uncooked jasmine rice for this recipe. The rice is best cooked the day before you want to cook the nasi goreng - spread it in a thin layer on a tray, cover and refrigerate overnight.