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Malaysian/Indonesian Nasi Goreng - Fried Rice

What's The Big Idea?

OK, let's get a few misconceptions and misunderstandings out of the way first. This is so much more than just fried rice. It's pretty much a meal in itself, especially if you serve it with an accompanying portion of Malaysian Vegetable Curry.

Secondly, although popular in Malaysia and other parts of South East Asia, it is our understanding that the dish originated in Indonesia, but we might be wrong on that. In a sense, it doesn't matter - if it's a popular dish in both countries, then it's a good one to serve at either a Malaysian or Indonesian themed party. It's also a good one to include at a barbecue or buffet-style meal.

Our Rating (1 - 5): Bulletpoint Bulletpoint Bulletpoint Bulletpoint

Shopping List

Here's the list of what you need:

  • 8oz/250g long grain rice
  • 100g salted peanuts (or cashews if you prefer)
  • 100g sultanas or raisins
  • 4 eggs, beaten
  • 2 tablespoons sesame oil
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 8oz large prawns (or you can substitute cubed chicken breast, bacon or tofu, or a combination)
  • 2 teaspoons curry powder
  • ½ teaspoon ground nutmeg
  • ½-1 teaspoon dried ginger
  • ½ teaspoon Thai shrimp paste
  • 1 tablespoon light soy sauce
  • 2 tablespoons chopped fresh coriander (cilantro)

What To Do

  • Cook the rice, raisins and nuts in boiling salted water until the rice is just cooked. Drain and set aside
  • Meanwhile, beat the eggs together with the sesame oil, and season with salt and pepper
  • Heat half the vegetable oil in a wok and fry the egg mixture without stirring until set
  • Remove this "omelette" from the wok, slice and set aside
  • Heat the remaining oil in the wok, and add the onions, garlic and prawns (or substitue ingredients)
  • Stir fry for 2 minutes, then add the curry powder, nutmeg and ginger. Stir fry for a further minute
  • Dissolve the shrimp paste in ½ pint of boiling water. Add this to the wok, along with the soy sauce
  • Add the rice to the wok, and continue to cook over a low heat, stirring frequently until everything is mixed well and heated through
  • Serve on individual plates or bowls, garnished with the sliced "omelette" and chopped fresh coriander

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