Loyalty points



Nasi Goreng:

  • Shallots (peeled & minced) 30.0 g
  • Garlic cloves, peeled 10.0 g
  • Candle Nuts (or macadamia or cashew) 30.0 g
  • Chilli (select the long chilies or the not-so-spicy ones) 10.0 g
  • Basmati rice, cooked 500.0 g
  • Chicken fillet, small dice 50.0 g
  • Oil (minyak goreng) 30.0 ml
  • Seasoned chicken
  • Cooked rice (pre-cooked with KCP)
  • Knorr Professional Kecap Manis (Sweet Soya Sauce) (6x1.525kg) 30.0 ml
  • Whole Egg, beaten 1.0 pc
  • Red finger chili (de-seeded & finely sliced) 5.0 g
  • Spring onions, finely sliced 5.0 g
  • Crackers (kerupuk) 10.0 g
  • Pickles (acar) 10.0 g

Indonesian Fried Rice



  1. Nasi Goreng:

    • Grind all the ingredients for the paste and set aside.
    • Season the rice with Knorr Professional Chicken Seasoning Powder in a bowl. Mix well using your hands.
    • Season the diced chicken with Knorr Professional Chicken Seasoning Powder and pepper.
    • Heat oil in a wok over medium heat. Add oil and add the rice. Continuously stir and toss the rice until it becomes warm. Transfer the rice to a food pan. Set aside until ready to use.
    • Wipe off any rice residue from the wok. Return the wok to medium heat. Add oil and the chicken to stir-fry. Then add the nasi goreng paste.
    • Add the rice and toss with the ingredients to combine. Drizzle with Knorr Professional Kecap Manis (Sweet Soya Sauce), gently stir to combine the sauce with the rice.
    • Make a well at the center of the rice. Pour in the beaten egg. Stir to scramble the egg.
    • When the egg starts to look like scrambled eggs, gently start to combine the rice with the egg.
    • Taste and adjust seasoning. Add sliced red chilies if using and the spring onions.
    • Serve the rice with prawn crackers and pickles.  
  2. Chef’s Tip:

    • Egg can be removed from the recipe and instead served on the side as a fried sunny side up egg.