Nasi Goreng

Sometimes the most flavourful meals in life are made from leftovers. Try this fragant rice dish from Peter Rowland Catering, and put those decadent holiday ingredients to good use.


250g chopped turkey or chicken

250g diced ham or roast pork

250g chopped cooked prawns

400g long grain rice

40ml kecap manis

15ml dark soy sauce

15ml sweet chilli sauce

60ml vegetable oil

4 free range eggs, lightly beaten

1 brown onion, thinly sliced

5g sambal olek

3 garlic cloves, finely chopped

5g shrimp paste

1 carrot, peeled and finely diced

3 spring onions, thinly sliced

¼ small wombok, finely shredded

60g fried shallots

Thinly sliced red chillies, cucumber slices and lime wedges to serve


  • Cook the rice until just tender. Drain and transfer to a baking tray and fluff with a fork. Cool to room temperature, then cover and refrigerate for two hours or until cold.
  • Combine the kecap manis, soy sauce and sweet chilli sauce in a bowl and set it aside.
  • Heat a wok over high heat until hot. Add a dash of the oil and swirl to coat. Add ¼ of the beaten egg mix (equivalent to 1 egg) and swirl to form a thin omelette. Cook for 30 seconds, until the egg sets. Repeat this 3 more times to make 4 omelettes in total.  When they are cool, roll them up and slice them crossways.
  • Heat the remaining oil in the wok over a high heat. Add the onion, sambal olek, garlic, shrimp paste and carrot. Stir fry for 1 minute or until aromatic. Add the turkey, ham, prawns and stir-fry for 2 minutes or until heated through. Add the rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until the rice is heated through and toss through half the sliced omelette.
  • Spoon the nasi goreng onto serving plates and top with the remaining sliced omelette, a sprinkle of fried shallots, sliced chilli, cucumber and lime wedges. 

Think cooking Christmas lunch is stressful? Peter Rowland Catering cook lunch for 1700 people at our most loved event, Bank of Melbourne World's Longest Lunch.