Indonesian nasi goreng

Indonesian nasi goreng
  • Serves: 4
  • Cook time: Ready in 45 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Every mouthful of this classic Indonesian street food brings an explosion of flavour.


  • 350g dried long-grain rice
  • 1 large courgette, cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • 200g fine green beans, trimmed and halved
  • Low calorie cooking spray
  • 2 onions, sliced
  • 1 red onion, sliced
  • 1 red chilli, deseeded and finely sliced
  • 3 garlic cloves, thinly sliced
  • 1 tbsp medium curry powder
  • 1 yellow pepper, deseeded and cut into thin strips
  • 1 level tsp tamarind paste
  • 2 level tbsp kicap manis (Indonesian sweet soy sauce)
  • Salt and freshly ground black pepper
  • 2 large eggs
  • Large handful of roughly chopped fresh coriander and mint, to garnish


  1. Cook the rice according to packet instructions then drain, cool under cold running water and set aside.
  2. Meanwhile, blanch the courgette, carrot and beans in a large pan of boiling water for 2 minutes, then drain and set aside.
  3. Spray a large lidded non-stick wok or frying pan with low calorie cooking spray and place over a medium heat. Add the onions, chilli, garlic and curry powder and stir-fry for 3-4 minutes, then add the pepper and stir-fry for 1 minute.
  4. Add the cooked rice, the courgette, carrot and beans and stir-fry for 3-4 minutes. Mix the tamarind with 1 tablespoon of warm water and stir into the rice and veg along with the kicap manis. Season to taste. Remove from the heat, cover and keep hot.
  5. Lightly spray a non-stick frying pan with low calorie cooking spray and place over a low heat. In a bowl, whisk the eggs and 1 tablespoon of water. Pour the egg mixture into the pan and swirl around to cover the bottom of the pan evenly. Cook gently for 1-2 minutes until the bottom is set, then carefully turn over and cook for 1 minute. Turn out on to a clean work surface, roll into a cigar shape and cut into thin strips.
  6. Divide the rice between warm plates or bowls and top with the omelette strips. Scatter over the coriander and mint to serve.

Tip: You can buy kicap manis and tamarind paste in the world food sections of larger supermarkets, in Asian stores or online. If you can’t find them (or you want to make this recipe Free!) use regular soy sauce instead of kicap manis and 1 tablespoon of lemon juice instead of tamarind.

Feel free to switch the vegetables around depending on your taste or what’s in the fridge.

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