Nasi Goreng


For 2 (for 4)

Basmati Rice: 1 bag (2 bags)

Shallot: 1 (2)

Red Chilli: 1 (2)

Spring Onions: 1 bunch (2 bunches)

Sweetheart Cabbage: ½ (1)

Lime: 1 (2)

Crushed Garlic: 1 sachet (2 sachets)

Diced Chicken Thighs: 1 pack (2 packs)

Sambal: 2 pods (4 pods)

Kecap Manis: 1 pod (2 pods)

Soy Sauce: 2 sachets (4 sachets)

Crispy Onions: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 656 Fat 13g of which saturates 4g Carbohydrates 86g of which sugars 20g Protein 48g Salt 2.1g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Nasi goreng (‘fried rice’) was never meant to be put on a pedestal— originally, it was simply a means of using up leftover rice and scraps of meat from last night’s dinner. Never ones to waste the opportunity for a good meal, though, Indonesians honed and refined the process until nasi goreng became a world-famous dish for any time of day, flavour-packed with kecap manis, an Indonesian soy sauce boosted with the molasses-like flavour and languid viscosity of native palm sugar. Fried with shallot, crispy onion, plenty of chilli and dark soy-marinated chicken, our nasi goreng is the ultimate in earthy, sticky, sometimes crispy indulgence.


  • Preparation time:

    For 2 - 30 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins