Nasi Goreng

P30 minutes C45 minutes S12


36 green prawns, peeled with tails attached
13 bamboo skewers


240ml vegetable oil
80g Riviana Minced Garlic
300g onion, thinly sliced
6 birds eye chilli, finely chopped
1kg chicken breast, sliced
600g Riviana Baby Corn Spears
600g Riviana Jasmine Rice, steamed and cooled
180ml Riviana Soy Sauce
180ml Riviana Worcestershire Sauce
180ml En Place Ketchup
600g bean sprouts
180g spring onions
80ml Anchor Lemon juice


12 fried eggs
120g  fried onion flakes
12 spring onion curls
12 coriander sprigs
12 lemon cheeks


Thread a prawn onto each skewer, brush with a little oil, season with salt and pepper and grill until just cooked. Keep warm.


For the Fried Rice, heat the oil in a very hot wok, add the garlic, onion and chilli and stir-fry for 1 to 2 minutes, then add the chicken.


Continue to stir-fry for another 2 minutes. Add the corn, rice, soy sauce, Worcestershire sauce and tomato ketchup and stir-fry for about 4 minutes.


Add the bean sprouts, spring onions and lemon juice and stir-fry for a further 2 minutes or until heated through.


Pile rice onto serving plate. Top with a soft fried egg, sprinkle with fried onions, coriander sprigs and spring onion curls.


Add 3 prawn skewers and a lemon cheek.

Products used

Tips and hints:Serve Nasi Goreng with a small bowl of Sweet Chilli Sauce for extra flavour.