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Indonesian Fried Rice

Indonesian fried rice by Ken Hom. Also known as nasi goreng, this easy-to-make rice dish can be thrown together in a wok. Garnish with cucumber and serve.


This is the famous Indonesian nasi goreng – a truly delectable one-meal rice dish that is made simply in a wok. Unlike the Chinese version of fried rice, it includes a combination of meat and prawns. Soy sauce and shrimp paste are also added, which is uniquely Indonesian. It is typical of the rich and flavourful food found in Indonesia.

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Enough dried long grain white rice to fill a measuring jug to 400ml (14fl oz)
2 eggs, beaten
2 tsp sesame oil
2 tbsp ground nut oil
2 tbsp coarsely chopped garlic
175g (6oz) raw prawns, shelled and de-veined, then cut into 1cm (½in) pieces
1 small onion, finely chopped
1 tbsp shrimp paste
225g (8oz) minced pork or beef
1 tbsp light soy sauce
2 tbsp dark soy sauce
1 small cucumber, peeled and finely sliced
Salt and pepper


At least 2 hours in advance, or the night before, cook the rice according to the packet instructions. Spread it out on a baking sheet and allow it to cool thoroughly, then put it in the fridge until needed.

Combine the eggs with the sesame oil,½ teaspoon of salt and some pepper, then set aside.

Heat a wok or large frying pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, prawns, onion, shrimp paste, ½ teaspoon of salt and some pepper. Stir-fry for 2 minutes.

Add the minced pork or beef and stir-fry for 2 minutes.Nowadd the rice and continue to stir-fry for 3 minutes. Next, add the light soy sauce and dark soy sauce and stir-fry for 2 minutes.

Add the egg mixture and stir-fry for another minute. Turn onto a platter, garnish with the sliced cucumber and serve at once.

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