Kitchen School : Spicy Chicken Nasi Goreng

Learn to make this bold and flavourful rice dish.

Looking for a quick, flavour-packed meal that's perfect for busy weekdays and easy to recreate at home? Join us at the Kitchen School on Wednesday 4 November 2026 and learn how to make a delicious Spicy Chicken Nasi Goreng, a popular Indonesian-inspired fried rice dish bursting with savoury flavours and warming spices. 

Whether you're new to cooking or looking to expand your repertoire, this hands-on session will guide you through every step, helping you build confidence in the kitchen while learning how to balance bold flavours and simple ingredients. You'll discover how easy it is to create a satisfying meal that's both affordable and packed with taste.

You'll pick up practical cooking tips, learn useful techniques, and leave with a recipe you can make again and again. Plus, it's a great opportunity to meet other students who enjoy good food and want to develop their culinary skills.

On the Menu: Spicy Chicken Nasi Goreng

This fragrant fried rice dish combines tender chicken, fluffy rice, crispy shallots, and a spicy seasoning paste for a comforting meal that's full of flavour and easy to make at home.

The Recipe

Cooking Time:

10 minutes prep

15 mins cooking

Serves:

2 people

Ingredients

• 2 tbsp sunflower oil
• 3 shallots, sliced into thin rings
• 2 large eggs, beaten
• 2 tbsp low-salt soy sauce
• 1 tbsp nasi goreng paste (we used Yeo's)
• 2 skinless chicken thighs, sliced (or 1 large skinless chicken breast)
• 250g pouch cooked basmati rice (or 250g cooked and cooled basmati rice)
• 100g frozen peas
• Coriander leaves, to serve

Method

STEP 1
Heat most of the oil in a large wok and fry the shallots until crispy and golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Season the eggs with 1 tsp of the soy sauce and some black pepper.

STEP 2
Pour out most of the oil from the wok and wipe with kitchen paper. Add the eggs, swirl to coat the pan in a thin omelette layer, cook until set, then remove. Roll up, slice and set aside. 

STEP 3
Add the nasi goreng paste to the wok with the chicken and cook through, adding a splash of water if it starts to stick. Tip in the rice and remaining soy sauce, then mix well to coat all the grains. Heat through until piping hot. Add the omelette and the peas, warm through, then divide into two bowls and top with the shallots and coriander.

Ready to put your cooking skills to the test?

Join us on Wednesday 4 November 2026 and learn how to create this delicious Spicy Chicken Nasi Goreng from scratch in a fun, friendly environment. You'll gain practical cooking skills, discover new flavours, and enjoy a meal you've made yourself.