Nasi goreng

Latest comments and suggestions

• PoshPaws

  17 August 2009

  PoshPaws commented on this recipe

  Hmmn. The Nasi Goreng that my Malay friend's Mum used to make contained both prawns and chicken. I wonder if its one of those recipes that differs depending on a) what you've got available and b) which family is cooking it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  20 August 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was absolutely lovely. I would chop everything up first and then start cooking. Served with the spicy prawncakes on this site. Gorgeous.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jill21

  08 September 2009

  Jill21 commented on this recipe

  This is one of my favourites that I always order from the takeaway but I must say this one tastes even better! I put double the amount of the sugar, soy and chilli sauce mix and i'll probably try chicken in it next time. I will defo be making this again and again! mmm!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jill21

  08 September 2009

  Jill21 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Monty

  27 March 2011

  Monty rated and commented on this recipe

  

  Great guide for a great dish. Remember that it is you eating it and if you want different stuff in it --- put differnt stuff in it. cooking is all about the how you want it, recipies are only a guide to the way one group of people like it. No such thing as conform or be damned, experiment and have fun, isn't this the point of it all?????????????????????

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Monty

  27 March 2011

  Monty commented on this recipe

  Note to Jill21, Chicken works great but so does greasy leftover Lamb

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kimberley Hud

  09 November 2011

  Kimberley Hud commented on this recipe

  We used to cook this in Thailand with any leftovers but we used to add a fried egg on top and the yolk added extra "sauce".

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• The Cherub

  01 February 2012

  The Cherub rated and commented on this recipe

  

  Delicious! Really easy to make, I left out muchrooms as I hate them and added chicken as a few people suggested. Wasnt disappointed. Will definatley make again. Kept all other ingredients spot on.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12257/

http://www.bbcgoodfood.com/recipes/12257/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• olive oil for frying
• 2 eggs , beaten
• 2 red chillies , shredded
• 4 shallots , finely sliced
• 1 garlic clove , finely chopped
• 1 large carrot , peeled and julienned
• 150g chestnut mushrooms , sliced
• 250g basmati rice (either cook 125g of rice, or use a 250g pack of ready cooked)
• 2 tsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp chilli sauce
• ¼ cucumber , cut into skinny batons
• sesame oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• olive oil for frying
• 2 eggs , beaten
• 2 red chillies , shredded
• 4 shallots , finely sliced
• 1 garlic clove , finely chopped
• 1 large carrot , peeled and julienned
• 150g chestnut mushrooms , sliced
• 250g basmati rice (either cook 125g of rice, or use a 250g pack of ready cooked)
• 2 tsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp chilli sauce
• ¼ cucumber , cut into skinny batons
• sesame oil

Per serving

656 kcalories, protein 14.8g, carbohydrate 63.4g, fat 29.7 g, saturated fat 4.7g, fibre 3.6g, salt 1.26 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.