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


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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