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Photo of Nasi Goreng by WW

Nasi Goreng

Total Time
30 min
15 min
15 min
The Indonesian version of fried rice is a meal in itself. Ours has a high vegie-to-rice ratio to make it extra filling.


Rice, white, dry

1¼ cup(s), (250g)

Kecap manis

40 ml, (2tbs)

Soy sauce

2 tbs

Chilli sauce

2 tsp, hot

Sesame oil

1 tsp


150 g, cut into florets


1 medium, cut into matchsticks

Canola oil

1 tbs


2 clove(s), crushed

Fresh ginger

1 tsp, grated

Baby corn

125 g, halved

Green string beans

50 g, trimmed, cut into 3cm lengths


1 stick(s), sliced

Raw peeled prawns

16 medium, without tails


4 medium

Green shallot(s)

2 individual, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Cook rice, following packet instructions, or until just tender (see tip). Place kecap manis, soy and chilli sauces and sesame oil in a small bowl. Stir to combine.
  2. Boil, steam or microwave broccoli and carrot, separately, until tender. Drain.
  3. Meanwhile, heat a wok over high heat for 1 minute. Add half the peanut oil and heat for 30 seconds. Stir-fry garlic, ginger, corn, beans and celery for 3–4 minutes or until tender. Transfer to a bowl. Cover to keep warm.
  4. Reheat wok over high heat. Add remaining peanut oil and heat for 30 seconds. Stir-fry prawns, in batches, for 2–3 minutes or until cooked through. Add rice, broccoli, carrot, corn mixture and soy mixture and stir-fry for 2–3 minutes or until heated through.
  5. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Crack eggs into pan and cook for 2–3 minutes on 1 side or until egg is just set. Divide rice mixture among serving plates and top each with a fried egg. Serve sprinkled with shallots and freshly ground black pepper.


Cold cooked rice is less likely to clump together when stir-frying. To cool rice quickly, spread it over a baking tray and place, uncovered, in the freezer for 30 minutes.