Nasi Goreng


  • 2 cups jasmine rice, cooled overnight
  • Canola oil, as needed
  • 2 tablespoons onions, chopped
  • 1 tablespoon garlic, chopped
  • ¼ cup pork belly, chopped
  • ¼ cup chicken breast, diced small
  • 6 prawns, cut into quarters
  • ¼ teaspoon coriander
  • 1 tablespoon sambal
  • 1 tablespoon soy
  • 3 tablespoons scallion, white and green part separated
  • ¼ cup cabbage, shaved
  • ½ teaspoon shrimp paste
  • 1 egg


Heat oil in large saute pan and stir fry rice; set aside. Saute onion and garlic in 2 tablespoons canola oil until fragrant. Add pork belly to render fat and sauté chicken and shrimp. Add coriander, sambal and soy. Return rice to pan and stir in white part of scallions and cabbage. Heat through, stir in shrimp paste and correct seasonings.  Fry egg, sunny side up and serve on top of rice. Garnish with green part of scallion. Makes 1 serving.

Consulting Chef James Trees; Hutchinson Cocktails & Grill, Los Angeles