Nasi goreng

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 482 Kcal, 36g Protein, 71g Carbohydrates, 5g Fat


  • Rice
  • 300 g perfumed rice
  • 4.5 dl water
  • Chicken
  • 1 tbsp oil (e.g. sesame oil)
  • 0.25 tsp salt
  • 450 g chicken strips
  • Vegetables
  • 2 garlic clove, finely chopped
  • a little oil (e.g. sesame oil)
  • 2 sticks lemongrass sticks, core finely chopped
  • 1 red chilli pepper, deseeded, cut into thin rings
  • 200 g shiitake mushrooms, chopped
  • 100 g frozen peas, defrosted
  • 2 spring onions incl. green parts, cut diagonally into rings
  • 1 carrots, julienned
  • 3 tbsp soy sauce
  • 1 tbsp tomato puree
  • 0.5 tbsp fish sauce

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  • Rice

    Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork, leave to cool.
  • Chicken

    Heat the oil in a wok or wide non-stick frying pan. Salt the chicken, stir fry the meat in batches for approx. 3 mins. per batch, remove from the pan, cover and set aside.
  • Vegetables

    Heat the oil in the same pan. Stir fry the garlic and all the other ingredients up to and including the carrots for approx. 5 mins. Add the reserved rice, stir fry for a further 5 mins. Combine the soy sauce, tomato puree and fish sauce, add to the pan along with the chicken and heat gently.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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