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Nasi Goreng

Difficulty rating 3/5 Serves 5 Takes 01:00

Here's a Sri Lankan version of a typical Nasi Goreng.


  • g of Chicken Liver
  • g of Chicken Gizzard
  • g of Jumbo Prawns
  • Onions
  • cloves of Garlic
  • cloves of Ginger
  • teaspoon of Salt
  • teaspoons of Pepper
  • tablespoons of Chilli powder
  • tablespoons of Chilli Flakes
  • cup of Oil
  • tablespoon of Tomato Puree
  • Carrot
  • cups of Basmati Rice (pre-cooked)
  • tablespoons of Soy Sauce


  • 1 Mortar and Pestle
  • 1 Curry Pot


  • Add the onions, garlic and ginger into the mortar and smash it
  • In the curry pot, add oil, curry leaves and more onions and temper.
  • Add the ground paste into the curry pot.
  • Add chilli flakes and chicken gizzards
  • Mix well and add soy sauce.
  • Add the chicken liver, stir well and add the prawns.
  • Place lid and simmer for 15 minutes.
  • Add half the rice.
  • Add tomato puree and the rest of the rice
  • Add salt and pepper to taste and combine well
  • Add carrots and mix
  • Place a lid and steam for 15 minutes
  • Garnish with celery (optional) and serve.

Happy Cooking!



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