Nasi goreng with sardines

Nasi goreng with sardines

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(3 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
We throw a fresh spin on the traditional Indonesian rice pot- this version uses oily fish combined with turmeric rice, coriander and prawns

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal446
  • fat20g
  • saturates5g
  • carbs30g
  • sugars1g
  • fibre0g
  • protein36g
  • salt2g
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  • 4 sardines, gutted



    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 6 spring onions, 4 chopped, 2 shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic cloves, crushed
  • 1 tbsp shrimp paste
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp tomato purée
  • 2 red chillies, sliced
  • 400g cooked rice (250g uncooked)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 85g small prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 tbsp soy sauce, plus extra to serve (optional)
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • large handful coriander leaves
  • 3 tbsp crispy shallot flakes (optional)



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • finely sliced cucumber, to serve


  1. Heat the grill to high and brush the sardines with a little oil. Grill for about 4 mins on each side until lightly blistered and cooked through, then set aside.

  2. Heat half the remaining oil in a wok and cook the eggs to a thin omelette. Tip onto a plate to cool. Heat the rest of the oil in the same wok. Add the chopped spring onions, the garlic, shrimp paste, turmeric, tomato purée and half the chilli. Sizzle everything together to form a paste, then add the rice and prawns. Season with soy sauce and stir-fry for 5 mins until everything is combined and hot.

  3. Roll up the omelette and finely shred. Flake the fish into large boneless chunks. Stir the omelette ribbons and fish into the rice, then scatter over the shredded spring onions, remaining chilli, coriander leaves and crispy shallot flakes (if using). Serve the rice with extra soy, if you like, and finely sliced cucumber on the side.

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Comments, questions and tips

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dizzy fish
6th Jan, 2015
I used tin sardines for quickness and added a squeeze of lime to finish...very flavoursome!
r s monaghan
25th May, 2014
Very tasty, I make it often I use smoked mackerel instead of the sardines and serve with a fried egg instead of the omlette
1st Mar, 2014
I love this recipe, love getting my hands dirty with the sardines too!! I've cooked this a couple of times now and it is easy and very very tasty.
8th Aug, 2013
Made this last night and really enjoyed it. A lot of it can be prepared in advance (fish, rice) so you can throw it together when you're ready. The flavour was lovely with hints of chilli but not overpowering the sardine. Will make this again and try chicken & prawns and maybe add some peas for a change.
Annie M
12th Feb, 2020
Please could you suggest an alternative to shrimp paste as I'm having difficulty getting some. Thank you.
lulu_grimes's picture
13th Feb, 2020
Hi Annie, You could leave it out, or, you could add a splash of fish sauce or oyster sauce, or a mashed up anchovy. Barney favours oyster sauce and I use anchovies if I run out of shrimp paste. I hope this helps.
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