Nasi Goreng Recipe


Nasi Goreng Recipe
Try this Nasi Goreng Indonesian staple with an inventive twist, high in texture and flavour.

This Nasi Goreng Recipe, or also known as Indonesian stir-friend rice from MiNDFOOD is an aromatic and spicy dish that you’ll surely love.

Nasi Goreng Recipe

Serves 4


550g cauliflower, chopped

5 tbsp coconut oil, ghee or duck fat

400g free-range organic

boneless chicken thighs (skin on), cut into 2cm pieces

150g bacon, cut in 2cm pieces

4 spring onions, thinly sliced

1 long red chilli, deseeded and finely diced

2 cloves garlic, minced

1 small carrot, finely diced

1 celery stalk

1 tsp shrimp paste

80g Chinese cabbage, finely shredded

150g cooked shrimp, peeled

80g bean sprouts

4 tbsp wheat-free tamari or coconut aminos

2 tbsp fish sauce

1 tbsp tamarind puree

4 free-range organic eggs

fresh chillies, thinly sliced, to serve


Fried Shallots

4 French shallots, thinly sliced

250ml coconut oil



  1. Place the cauliflower in a food processor and pulse into small granules – it should resemble rice. Set aside.
  2. To prepare the fried shallots, place shallots and coconut oil in a small saucepan over medium heat.
  3. Fry, stirring with a wooden spoon, for 2-3 minutes, or until shallots begin to brown. Remove shallots from oil using a slotted spoon and drain on paper towel.
  4. Place a large wok over medium heat, add 2 tablespoons of coconut oil, and heat until just smoking.
  5. Add half the chicken and stir-fry for 3 minutes or until brown and just cooked through. Transfer to a bowl, then stir-fry remaining chicken. Add bacon and stir-fry until golden and crispy – approximately 3 minutes. Add to the bowl.
  6. Add 1 tablespoon of coconut oil to the wok and heat over medium heat.
  7. Add spring onions, chilli and garlic, and stir-fry for 30 seconds or until spring onions are soft. Add carrot and celery, stir-fry for a further 3 minutes. 
  8. Return cooked chicken and bacon, then add shrimp paste, cabbage and shrimp, and stir-fry for two minutes or until cabbage wilts.
  9. Add cauliflower “rice”, bean sprouts, 2 tablespoons of fried shallots, tamari, fish sauce and tamarind puree. Stir-fry until heated through, for 2 minutes. Transfer to a large bowl and cover with foil to keep warm.
  10. Heat 2 teaspoons of coconut oil in a large non-stick frying pan over medium-high heat.
  11. When hot, crack 2 eggs into the pan and cook uncovered, until the whites set and the yolks begin to harden, or until cooked to your liking. Transfer to a plate and repeat with remaining eggs and oil. Season to taste.
  12. Spoon the Nasi Goreng into 4 shallow serving bowls. Top each with a fried egg  and sprinkle remaining fried shallots over them. Serve Nasi Goreng immediately, accompanied by freshly chopped red chillies.

TIP: After frying the shallots, the coconut oil will have taken on a warm, garlicky flavour and can now be stored and re-used for sauteeing vegetables or cooking meat, chicken or fish.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login