Date posted: 23/08/2018

Lamb nasi goreng (Indonesian fried rice)

  • Serves 2
Votes: 0 Average: 0


For the spice paste
Garlic cloves, peeled 2
Everyday Favourites ground nutmeg pinch of
Everyday Favourites ground black pepper ¼ tsp
Everyday Favourites ground turmeric ½ tsp
Shallots, peeled 2
Everyday Favourites salt 1 tsp
Birds eye chilies, seeds removed 3
Palm sugar 1 tbsp
Vegetable oil 2 tbsp (more if you want)
For the stir fry
Farmstead lamb mince 500g
Fine green beans, trimmed, sliced 110g
Spring onion, sliced 4
Everyday Favourites easy cook long grain rice, cooked 275g
Light soy sauce to season
Ketjap manis sauce to season
Everyday Favourites free range medium eggs 4


  1. Blend the spice paste ingredients together with enough oil to make a paste texture.
  2. Fry the lamb in a wok for a minute or so, add the blended spice paste, stir well and cook for further 4-5 minutes.
  3. Add the beans, spring onion and rice, stirring until incorporated. Add a little water if necessary to avoid sticking. Season with soy sauce & ketjap manis to taste.
  4. Fry the eggs to preference.
  5. To serve, divide the stir fry in two, top with fried eggs and garnish as desired. Add a little chilli oil for an extra kick.
Back to Top