Nasi Goreng
Exuding a rich aroma and taste, this quick fix rice dish is wholesome and tickles the tongue with tangy, spicy flavours.
Chef Vicky Ratnani's Nasi Goreng recipe

- 1

Cooking Time

-15 Mins


- Medium

Preparation Time

- 10 Mins


  • 2 carrots; ½ sliced cucumber; ½ tomato sliced; 4 shallots halved; 1 tsp ginger; 1 tsp; 1 tbsp red chilli paste; 12 prawns; 15 chicken breast cubes; salt; ½ tbsp turmeric powder; water; 1 tbsp tamarind paste; ½ tbsp soy sauce; 2 cup; A few basil leaves; Cracked black pepper; 1 tbsp lemon juice; 1 tbsp vegetable oil; 1 egg; black pepper cracked; sliced onion and deep fried; Sprouts; Peanuts crushed


  1. 1

    In a pan sauté with oil, carrot, shallots, ginger, garlic (all chopped), red chilli paste, boneless chicken, prawns, salt, turmeric powder, water, tamarind paste and soy sauce.
  2. 2

    ; Add cooked rice and mix it.
  3. 3

    ; Add basil leaves salt and lemon juice.
  4. 4

    ; For the half fry, heat oil in a pan; break an egg and sprinkle some cracked black pepper.
  5. 5

    ; Serve Nasi Goreng with half fried egg and garnish with fried onions, tomato cucumber salad, sprouts and crushed peanuts.
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About Chef

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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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