Tom Daley's nasi goreng

  • Serves: 2
  • Prep: 10 mins
  • Cook: 10 mins

A delicious take on an Indonesian classic. Tom Daley's Nasi Goreng is packed with fragrant flavour. Top off this dish with crispy shallots and a fried egg and enjoy!⁣


  • 2 shallots, peeled and roughly chopped
  • 2 large garlic cloves, peeled
  • 1 red chilli, roughly chopped
  • 2 1/2 tbsp vegetable oil
  • 150g peeled, raw shrimp
  • 250g cooked long grain rice, completely cold
  • 125g carrot, peeled and coarsely grated
  • 1 1/2 tbsp kecap manis*
  • 2 large British Lion eggs
  • 2 heaped tbsp fried shallots
  • 1/4 cucumber, cut into chunks
  • 2 medium tomatoes, quartered
  • 2 lime wedges


  1. Place the shallots, garlic and chilli in a small food processor and whizz to a paste. Alternatively, finely chop with a knife.
  2. Heat 2 tbsp of the oil in a wok or large frying pan and fry the paste over medium-high heat for 1-2 minutes until fragrant.
  3. Add the shrimp and cook for 2 minutes until pink.
  4. Add the rice, carrot and kecap manis to the pan and cook for a further 2 minutes, stirring the rice frequently.
  5. Meanwhile, heat the remaining oil in a medium frying pan over medium-high heat and fry the eggs for 2-3 minutes, until cooked to your liking.
  6. Divide the fried rice between 2 plates and top each portion with a fried egg. Scatter over the fried shallots and serve with the fresh cucumber, tomatoes and lime wedge on the side.                                                                                                                      *If you can't find kecap manis, use 1 1/2 tbsp dark soy sauce and 1/2 tsp caster sugar instead.

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3.3 / 5 rating (7 votes)

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