• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Nasi Goreng

  • Recipe Submitted by on

Category: Indonesian, Grains

 Ingredients List

  • 3 Eggs
  • Salt & pepper
  • Oil for frying
  • 8 oz Raw prawns
  • 1 lb Pork or lean beef steak
  • 2 md Onions
  • 2 Cloves garlic
  • 1/2 ts Dried shrimp paste (trasi)
  • 4 c Cold cooked rice
  • 6 Spring onions; thinly sliced
  • 2 tb Light soy sauce
  • 3 tb Onion flakes
  • 1 Green cucumber;thinly sliced


2 To 3 onions; thinly sliced

*Note: Dried shrimp paste can be purchased at Asian food markets.

Beat eggs with salt and pepper to taste. Heat very little oil in a frying
pan and make an omelette with half the beaten eggs. Turn on to a plate to
cool (do not fold omelette). Repeat process with remaining beaten eggs.
When cool, put one omelette on top of the other, roll up and cut into thin

Shell and devein prawns, cut beef or pork into fine strips. Chop onions
roughly and put in blender container with garlic and trasi. Cover and blend
to a paste. (If blender is not available, finely chop onions and crush
garlic. Dissolve trasi in a little hot water. Combine these three

Heat 3 tablespoons of oil in a large frying pan or wok and fry the blended
ingredients until cooked. Add prawns and meat to pan and fry, stirring
constantly, until they are cooked. Add 2 tablespoons more oil and when hot
stir in the rice and spring onions, tossing and mixing thoroughly until
very hot. Sprinkle with soy sauce and mix evenly.

Serve the fried rice garnished with strips of omelette, fried onion flakes
and cucumber.

FOR FRIED ONION FLAKES: Slice the onions very thinly, making sure not only
that the slices are paper thin, but also they are all the same thinness,
otherwise some will burn while others are uncooked. Fry in deep hot oil
until deep brown, but not black. Lift out, and drain. They must be cooked
slowly so that all moisture is cooked out. Source: The Asian Cookbook by
Charmaine Solomon.

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