Nasi Goreng (Indonesian Fried Rice)
Priced at NZ supermarkets
Woolworths$3.86/serve
Pak'nSave$3.04/serve
New World$3.44/serve
Prices from grocer.nz, updated daily. An estimate — the cheapest matching product per ingredient at each store, not one fixed basket, so your actual total may vary by a dollar or two either way.
Ingredients
For 4 serves
- 2.5 tbsp (38g)vegetable oil
- 150 gchicken breast
- 3 tbsp (45g)Dark soy sauce
- 2 (6g)garlic
- 1 tsp (5g)fresh chilli
- ⅔ (100g)onion
- 3 cups (600g)white rice
- 3 (180g)egg
- 1 (15g)spring onion
- 1½ (200g)tomato
- 1.25 tbsp (20g)Fried shallots
- 1 (60g)lime
- 1 (400g)cucumber
Method
- Slice the chicken breast, chop the garlic and fresh chilli, dice the onion, then slice the spring onion.
- Heat most of the vegetable oil in a large pan or wok over high heat.
Cooking guides
Reference notes for the staples in this recipe — water ratios, timing, and how to tell they’re done.
How to cook white rice
- Water
- 1:1 is the true absorption ratio; most stovetop recipes use up to 1.5:1 to cover evaporation losses
- Salt
- A pinch in the water before covering, to taste
- Rinse the rice under cold water until it runs clear — removes surface starch for fluffier grains.
- Combine rice and water, bring to a boil.
- Cover tightly (foil under the lid helps seal in steam) and reduce to a low simmer.
- Simmer covered for the stated time without lifting the lid.
- Rest off the heat, covered, for the stated rest time.
- Fluff with a fork (not a spoon, which compacts the grains).
Done when: Water fully absorbed, grains tender but distinct, not mushy
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