Nasi Goreng


Nasi Goreng would have to be Indonesia’s most famous dish. It can be cooked with chicken, prawns and bacon as well as this veggie version, but always has kecap manis for that sweet kick!

From the garden: shallots, carrot, bean sprouts, celery, cabbage, garlic, eggs
Recipe source: Melissa, Kitchen Specialist at Bondi PS
Serves: 4 at home or 24 tastes


  • Kettle
  • Large saucepan
  • Baking tray to fit in fridge
  • Chopping boards & knives
  • Mixing bowls
  • Colander
  • Large wok & non-stick frying pan
  • Peeler
  • Measures: cup, tablespoon
  • Scales
  • Foil
  • Plate & egg slice
  • Serving bowls

  • 2 cups white long grain rice
  • Rice Bran oil
  • Cooking salt
  • 5 shallots
  • 2 garlic cloves
  • 1 carrot
  • 1 celery stick
  • 40g Chinese cabbage
  • 80g bean sprouts
  • 2 tablespoons fried shallots
  • 2 tablespoons kecap manis
  • 1 tablespoon soy sauce
  • 4 eggs

What to do:

  1. Fill the kettle with at least 3 cups of water and set it to boil. Heat a tablespoon of oil in the large saucepan, add the 2 cups of rice and a pinch of salt and stir to heat. When the kettle has boiled, carefully measure 3 cups of water into the rice and stir again. Bring to the boil, the turn down to a simmer, put the lid on and cook for 14 minutes, setting the timer. When done, turn it off and leave for a few minutes with the lid on. Then fluff it up and spoon out into a tray and put in the fridge to cool completely. This rice will be used in the NEXT lesson, and your rice to use now will be in the fridge.
  2. Peel and thinly slice the garlic and shallots. Wash the carrot and celery stick. Peel the carrot and finely dice them both. Wash the cabbage and finely slice into thin shreds. Wash and drain the bean sprouts.
  3. Line the wok with oil, then heat over a low setting. Add the shallots and garlic, and stir-fry for a minute, then add the carrot and celery and stir-fry for 3 minutes until carrot is tender.
  4. Add the cabbage and stir-fry for 3 minutes until the cabbage wilts. Add cold rice, bean sprouts, half the fried shallots, the kecap manis and soy sauce. Stir-fry for 2 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.
  5. Heat a large non-stick frying pan over medium-high heat. Crack 2 eggs into the pan and cook, uncovered, for 2 minutes or until the white sets and the yolk is almost set (for a soft yolk) or until cooked to your liking. Transfer to a plate and repeat with remaining eggs.
  6. Spoon nasi goreng into shallow serving bowls. Top each with a fried egg and sprinkle over remaining fried shallots. Serve immediately.

Notes: What does Nasi Goreng mean? What is kecap manis? Why do we use the rice from the class before?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

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