Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Nasi Goreng

Lionel’s prize-winning Boxing Day recipe is unusual, healthy, thrifty – it uses up Christmas leftovers - and has a touching family story too.

Boxing day recipe Nasi Goreng
Posted 05 December 2022
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Prep: 30mins Cook: 30mins


For the recipe

  • 3-4 large cloves of garlic - crushed and chopped
  • 2 large onions, coarsely chopped
  • 350-500g cooked poultry, diced (usually chicken and duck, but good with turkey or goose)
  • 100g cooked ham, diced (optional)
  • 12-15 leftover cooked brussels sprouts, diced
  • 50g leftover carrots, diced
  • 20 ml lemon juice
  • 20 ml soy sauce
  • 50g peanuts
  • 500g cooked long grain rice
  • 100g dripping from the poultry
  • Nasi Goreng spice mix
  • 1 tspn ground ginger*
  • 3 tspn medium curry powder*
  • 1 tspn garam masala
  • salt to taste


For the recipe

  1. Using a large frying pan, or wok, fry the onions in the dripping, over a moderate to high heat.
  2. When they are beginning to brown, add the garlic, and after a couple of minutes, the meat.
  3. Turn and stir until it begins to brown. Add the spices and continue to cook for a couple of minutes.
  4. If necessary, add some more dripping, before adding and frying the rice - or fry the rice separately and add when lightly browned
  5. When the mixture is really hot, add the lemon juice and soy sauce. Allow the liquid to boil off.
  6. Add the vegetables and nuts.
  7. Season further to taste.
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