Give this amazingly delicious and spicy traditional Indonesian dish a try. Usually eaten for breakfast in Indonesia, it's perfect anytime!
Prep Time

15 mins mins

Cook Time

10 mins mins

Total Time

25 mins mins




  • 2 cups uncooked Laila Long Grain Rice
  • 8oz boneless skinless chicken thighs, cut into 1/2 inch strips
  • 6oz raw shrimp, peeled
  • 2 eggs, beaten
  • 1 medium onion, finely chopped
  • 2 tbsp chopped garlic
  • 2 tsp finely chopped fresh ginger root
  • 2 tsp sesame oil
  • 2 tbsp vegetable oil
  • 1 tbsp dried shrimp paste
  • 1/2 tsp fresh ground black pepper
  • 1 tbsp chili bean sauce or 1 -2 tsp sambal oelek
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp salt Garnish


  • Boil rice in plenty of salted water until cooked.
  • Rinse, drain and spread the rice to cool.
  • Do this at least two hours ahead, or preferably, leave overnight in the fridge
  • Combine eggs with sesame oil and salt, and put aside (see below).
  • Heat wok or large frying pan over heat until hot.
  • Add oil, and wait until it is very hot and slightly smoking.
  • Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
  • Then add chicken and shrimp and stir-fry for a further 2 minutes.
  • Add rice and continue to stir-fry for 3 minutes.
  • Now add the chilli bean sauce or sambal oelek, oyster sauce and dark soy sauce and continue to stir-fry for 2 minutes.
  • Finally, add egg mixture and continue to stir-fry for another minute.
  • Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips, or fry the eggs and place them on top of the Nasi Goreng dish as garnish
  • Turn onto large serving platter and garnish with the spring onion and fresh coriander and serve hot.
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