Nasi Goreng Singapura

  • on January 18, 2021
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Nasi Goreng Singapura

Nasi Goreng literally means “Fried Ri1ce” in English.


  • 2 Cups Uncooked long-grain white rice
  • 2 Eggs (beaten)
  • 2 teaspoon Sesame Oil
  • 1/2 teaspoon Salt
  • 4 Boneless skinless chicken thighs (cut into 1/2 inch strips)
  • 6-8 Pieces Fresh Prawns (peeled)
  • 2 table spoon Vegetable Oil
  • 2 table spoon Chopped Garlic
  • 1 Medium Onion (finely chopped)
  • 2 teaspoon Finely chopped fresh Ginger-root
  • 1 table spoon Dried shrimp paste (optional)
  • 1/2 teaspoon Fresh ground black pepper
  • 1 table spoon Oyster Sauce
  • 1 table spoon Ketjap Manis (or 1 tablespoon Dark Soy Sauce)

To Garnish

  • 3 Spring Onions (finely chopped)
  • 1/2 Cup Fresh Cilantro Leaves (chopped)


  1. Boil rice in plenty of salted water until cooked.
  2. Rinse, drain and spread the rice to cool.
  3. Do this at least two hours ahead, or preferably, leave overnight in the fridge.
  4. Combine eggs with sesame oil and salt, and put aside.
  5. Heat wok or large frying pan over heat until hot.
  6. Add oil, and wait until it is very hot and slightly smoking.
  7. Add the onions, ginger, garlic, and pepper, and stir-fry for 2 minutes.
  8. Then add chicken and shrimp and stir-fry for a further 2 minutes.
  9. Add rice and continue to stir-fry for 3 minutes.
  10. Now add the oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
  11. Finally, add egg mixture and continue to stir-fry for another minute.
  12. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips. These can then be used as garnish on the finished dish.
  13. Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.




  • For:
  • 6 Adults
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Bread/Rice/Noodles · Nasi Goreng

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