How to make Nasi Goreng -

Marinated chicken supreme fried, topped with peanut sauce and served with Sichuan rice and prawn wafers.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cooked Rice (पके हुए चावल), Sichuan Sauce (सिचुआन सॉस)

Cuisine : Indonesian

Course : Rice

Nasi Goreng

Nasi Goreng Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nasi Goreng Recipe

  • Cooked Rice cooked 2 cups

  • Sichuan Sauce 2 tablespoons

  • Chicken supreme 16

  • Salt to taste

  • Spring onions with greens chopped 3

  • Olive oil 2 tablespoons

  • For marinade

  • Lemon juice 2 tablespoons

  • Dark soy sauce 1 tablespoon

  • Olive oil 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Salt to taste


  • Roasted peanuts crushed 1/4 cup

  • Olive oil 2 tablespoons

  • Garlic chopped 4 cloves

  • Onion chopped 1 small

  • Tomato puree 3 tablespoons

  • Dark soy sauce 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Honey 2 teaspoons

  • Lemon juice 1 tablespoon

  • Salt to taste


  • Oil 1 teaspoon to grease

  • Prawn wafers as required

  • Egg 1


Step 1

Heat one tablespoon of oil in a pan, add cooked rice and toss it with Sichuan sauce.

Step 2

Sprinkle spring onions and mix gently and set aside. Keep it warm.

Step 3

Mix lemon juice, salt, dark soy sauce, red chilli powder and honey well.

Step 4

Marinate the chicken supremes in it for about twenty to thirty minutes.

Step 5

Skewer them onto satay sticks lengthwise so that the entire supreme remains straight.

Step 6

Heat two tablespoons of oil in a non-stick pan and place the satay sticks on it and cook till the chicken supremes are done.

Step 7

Set aside. To make the peanut sauce heat one tablespoon oil in a pan, add chopped garlic and sauté.

Step 8

Add onion and continue to sauté for a minute.

Step 9

Add crushed peanuts, tomato puree, soy sauce and mix. Add a little water and cook for three to four minutes.

Step 10

Add red chilli powder, honey and lemon juice. Add salt to the sauce and mix. Heat sufficient oil in a deep pan and deep-fry the prawn wafers.

Step 11

Drain on absorbent paper and set aside. Heat one teaspoon of oil in a pan and fry the egg.

Step 12

To serve arrange the rice on one side of a platter, place the chicken satay on a side.

Step 13

Arrange the prawn wafers on another side. Pour peanut sauce over the chicken.

Step 14

Place the fried egg on one side. Serve immediately garnished with spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.