Sri Lankan Style Nasi Goreng

Written By Wimal Pathmasiri

Cultural Adaptation of Food

Sri Lankan Style Nasi Goreng is a local adaptation of the classic Indonesian and Southeast Asian fried rice dish (nasi goreng), introduced to Sri Lanka via historical Malay migration.

Key Characteristics

  • The Sri Lankan Twist: Unlike milder Southeast Asian versions, the Sri Lankan adaptation is distinctly spicier and punchier. It heavily features Sri Lankan chili paste (a potent blend of dried shrimp, chili flakes, ginger-garlic paste, soy sauce, vinegar, and onions) along with local aromatics. The spice level can be tailored to your needs.

  • Proteins: Commonly loaded with a mix of meats and seafood, including chicken, prawns, and cuttlefish (calamari).

  • Rice and Veggies: Made using pre-cooked, day-old rice (such as long-grain, basmati, or Keeri Samba) stir-fried in a wok with eggs, vegetables like carrots, cabbage, leeks, and spring onions.

  • Traditional Accompaniments: Usually served topped with a runny fried egg, alongside sides like chicken satay/kebabs, peanut sauce, prawn crackers, and fresh slices of tomato and cucumber.

Recipe Overview

  • Prep time: 15 minutes

  • Cook time: 15 minutes

  • Servings: 2 portions

  • Difficulty: Medium

Recipe & Step-By-Step Guide

Ingredients

The Base & Proteins

  • 3 cups cooked Basmati or long-grain white rice (Must be cooled completely, preferably day-old)

  • 100g boneless chicken breast, cut into small bite-sized cubes

  • 100g fresh prawns, peeled and deveined

  • 3 large eggs (1 for scrambling into the rice, 2 for frying as toppers)

  • 2 tbsp coconut oil or vegetable oil

Aromatics & Vegetables

  • 1 small red onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tsp ginger, minced

  • 8–10 fresh curry leaves (crucial for that island aroma)

  • ½ cup carrots, finely diced

  • ¼ cup leeks or scallions, thinly sliced

The Flavor Bomb (Sauce Mixture)

  • 1½ tbsp Sri Lankan chili paste (adjust to heat preference)

  • 1 tbsp sweet soy sauce or dark soy sauce

  • 1 tsp light soy sauce

  • ½ tsp freshly ground black pepper

  • Salt to taste

Step-by-Step Instructions

1. Prep the Proteins & Sauce

  1. In a small bowl, whisk together the Sri Lankan chili paste, sweet soy sauce, light soy sauce, and black pepper. Set aside.

  2. Season the cubed chicken and prawns with a tiny pinch of salt and black pepper.

2. Sear the Meats & Veggies

  1. Heat 1 tablespoon of oil in a large wok or high-sided skillet over medium-high heat.

  2. Add the chicken cubes and sauté for 3–4 minutes until cooked through. Toss in the prawns and flash-fry for another 2 minutes until they turn pink. Remove proteins from the wok and set aside.

  3. Wipe the wok, add another teaspoon of oil, pour in one beaten egg, and quickly scramble it. Once set, remove and set aside with the meats.

3. Build the Aromatic Base

  1. Turn the heat to high. Add the remaining oil to the wok.

  2. Toss in the chopped onions, minced garlic, ginger, and curry leaves. Sauté rapidly for about 1 minute until fragrant and the curry leaves crackle.

  3. Add the diced carrots and leeks. Stir-fry for 2 minutes so they retain a crisp bite.

4. Toss the Rice

  1. Add the cold, day-old rice to the wok, using your spatula to break up any large clumps.

  2. Pour the pre-mixed sauce directly over the rice. Stir-fry continuously on high heat for 3 minutes, ensuring every grain turns a deep, fiery reddish-brown color.

  3. Return the cooked chicken, prawns, and scrambled egg back into the wok. Toss everything together for 1–2 minutes to heat through and meld the flavors. Taste and adjust with salt if needed.

5. Finish and Serve

  1. Remove the rice from the heat and portion it into bowls.

  2. Quickly fry the remaining two eggs in a little oil to your preference—ideally sunny-side-up with crispy edges and a runny yolk.

  3. Slide a fried egg over each plate of Nasi Goreng. Garnish with a sprinkle of raw green scallion tops and serve immediately with fresh cucumber slices and prawn crackers.

Pro Tips for Cooking

  • The Rice Matters: Never use freshly boiled, warm, or wet rice, as it will turn mushy in the wok. Day-old rice that has dried out in the fridge works perfectly because the grains separate and absorb the spicy oils beautifully.

  • Controlling the Heat: Stir-frying needs to happen quickly over maximum heat to introduce a slight smoky depth to the rice without overcooking the vegetables.

At Ayesha’s kitchen

Wimal Pathmasiri
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