Nasi Goreng Recipe

Cook rice

Rinse jasmine rice under cold water until water runs clear. Place rice and 480 ml water in a saucepan, bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and spread on a tray to cool slightly (day-old rice or chilled rice is best for texture).

Prep proteins and veg

While rice cooks, pat prawns dry and season lightly with 1/4 tsp salt and a pinch of pepper. Thinly slice chicken thighs. If using tofu for vegan version, press tofu well, then cut into 1–2 cm cubes and toss with 1/2 tbs oil and a pinch of salt. Julienne carrot and capsicum, trim and rinse bean shoots, mince garlic, grate ginger, slice chilies and separate white and green parts of spring onions.

Mix the flavor sauce: in a small bowl combine sweet soy sauce (3 tbs), peanut satay paste (2 tbs), light soy sauce (1 tbs), fish sauce or tamari (1 tsp), brown sugar (1 tsp) and grated ginger (1 tbs). Stir until smooth. Taste and adjust sweet/salty balance; set aside.

Sear chicken

Heat 1 tbs vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add sliced chicken in a single layer and stir-fry 2–3 minutes until cooked through and lightly browned. Transfer to a plate and set aside.

Cook prawns (or tofu for vegan)

Add another 1 tbs oil to the wok. For prawns: add prawns and stir-fry 1–2 minutes until they turn pink and curl; remove and set aside with chicken. For tofu: add tofu cubes and fry without stirring too much so edges brown, 3–4 minutes, turning to brown all sides; remove and set aside.

Aromatics & veg

Add remaining 1 tbs oil to the wok. Add minced garlic, grated ginger and the white parts of the spring onions; stir-fry 30–40 seconds until fragrant but not burnt. Add julienned carrot and capsicum and sliced chili; stir-fry 1–2 minutes until slightly softened but still crisp.

Return proteins to wok along with bean shoots and half the green spring onions. Stir to combine for 30–45 seconds.

Add the cooked jasmine rice to the wok in batches, breaking up any clumps. Pour the prepared sauce evenly over the rice and toss vigorously to coat all ingredients. Continue stir-frying 2–3 minutes so the rice heats through, sauce caramelizes slightly and ingredients are well combined. Taste and adjust seasoning with remaining salt, pepper or extra sweet soy if desired.

In a separate small skillet, heat 1 tsp oil over medium heat and fry eggs sunny-side up (or to desired doneness), seasoning lightly with salt and pepper.

Plate the nasi goreng: divide between 3–4 plates, top each serving with a fried egg, garnish with remaining green spring onions, chopped coriander and fried shallots if using. Serve immediately with lime wedges and extra chili or sweet soy on the side.