Kids Nasi Goreng Recipe

If rice is freshly cooked and warm, spread it on a tray to cool slightly so it separates; day-old refrigerated rice works best. Thaw frozen peas if needed. Finely dice carrot, shred or dice cooked chicken, and slice spring onion and cucumber.

Scramble eggs

Heat 1 tablespoon oil in a large nonstick skillet or wok over medium heat. Beat the eggs lightly in a bowl, pour into the pan, and quickly scramble until just cooked but still soft, about 1 minute. Transfer eggs to a plate and set aside.

Cook vegetables and chicken

Add the remaining 1 tablespoon oil to the same pan and increase heat to medium-high. Add diced carrot and stir-fry 1–2 minutes until starting to soften. Add peas and cook 30 seconds. Add shredded/diced chicken to warm through, 1 minute.

Add rice

Add the cooled cooked rice to the pan, breaking up any clumps with the back of a spatula. Stir-fry for 2 minutes so rice becomes hot and starts to get a little toasted.

Add sauce and combine

Stir together ketchup, light soy sauce, sweet soy sauce (or extra ketchup), and chicken stock/water in a small bowl. Pour the sauce over the rice and stir constantly for 1–2 minutes so the rice is evenly coated and slightly glossy. Taste and add salt and pepper as needed (use the measured amounts as a guideline).

Finish with eggs

Return the scrambled eggs to the pan and gently fold them through the rice until evenly distributed. Cook 30 seconds more to combine flavors. Turn off heat.

Spoon the nasi goreng into bowls or onto plates. Garnish with sliced spring onion, cucumber slices, and tomato wedges. Serve warm — this portion is child-friendly in flavor but taste before serving and adjust seasoning if needed.