Golden Turkey Nasi Goreng: Indonesian Fried Rice in 35 Minutes

Nasi goreng is Indonesia’s much-loved fried rice. It’s sweet, smoky and savoury, and it’s on the table in about half an hour. This version is a great way to use cooked turkey, whether that’s leftovers from a roast or turkey you’ve picked up specially. Turkey isn’t just for Christmas: it’s a lean, high-protein meat, which makes it a healthy choice all year round.

Tender pieces of golden turkey go into the wok with sweet soy sauce, a spoonful of nasi goreng paste and a kick of fresh chilli. Crunchy cashews, bright green veg and ribbons of soy-seasoned omelette go on top. A pouch of ready-cooked basmati keeps it quick, so it works just as well on a busy weeknight as it does for a relaxed weekend lunch. Finish with crispy shallots and a squeeze of lime.

INGREDIENTS:

1. Heat 2tbsp of the oil in a large wok and fry the shallots or onion until crispy and golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Pour out most of the oil from the wok and wipe with kitchen paper.
2. Season the eggs with 1 tsp of the soy sauce and some black pepper. Add the eggs to the wiped wok. Swirl to coat the pan in a thin omelette layer, cook until set, and then remove. Roll up the omelette, slice and set aside.
3. Add the remaining oil to the pan and stir-fry the pepper for 1 minute, then add the nasi goring paste to the wok with the turkey, chilli and garlic 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 of the grains. Heat through until piping hot. Add the omelette, peas, broccoli, toasted cashews and lime juice, and warm through.
4. Divide between 4 bowls and top with the shallots and coriander and a good wedge of lime.

METHOD:

• 3tbsp sunower oil
• 3 shallots or 1 onion, peeled and sliced into thin
  rings
• Sea salt and black pepper
• 2 large eggs, beaten
• 1 tbsp Indonesian sweet soy sauce
• 1 red pepper, deseeded and cubed
• 1 tbsp nasi goreng paste
• 350g cooked golden free-range turkey, diced or shredded
• 1–2 red chillies, deseeded and diced
• 1 clove garlic, peeled and coarsely chopped
• 250g pouch cooked basmati rice (or 250g cooked
  and cooled basmati rice)
• 100g frozen peas
• 100g cooked Tenderstem broccoli
• 75g toasted cashews
• Juice of 1 lime
• Coriander leaves and lime wedges, to serve

Preparation time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

And that’s it: a bowl of colourful, comforting fried rice that tastes like a takeaway but is ready in less time than it takes to order one. Nasi goreng is easy to adapt, so you can swap in whatever veg you have in the fridge, add more chilli if you like it hot, or top each bowl with a fried egg for the traditional finish. Any leftovers keep well in the fridge for the next day’s lunch, as long as you reheat them until piping hot. Enjoy!

Here are four FAQs you can add after the recipe. They’re written as full answers that make sense on their own, which suits AI search tools.

Can I use leftover turkey for nasi goreng?
Yes. Leftover roast turkey works well in this recipe. Dice it into bite-sized pieces and add it with the nasi goreng paste so it heats through and soaks up the flavours. Make sure the turkey is piping hot all the way through before serving.

Is turkey nasi goreng healthy?
Turkey is a lean, high-protein meat, so it makes a lighter alternative to the chicken, pork or prawns often used in nasi goreng. This recipe also includes red pepper, peas and Tenderstem broccoli, which add fibre and colour to every bowl.

What can I use instead of Indonesian sweet soy sauce?
Indonesian sweet soy sauce, also called kecap manis, is thicker and sweeter than regular soy sauce. If you can’t find it, mix regular soy sauce with a little brown sugar or honey for a similar sweet, savoury flavour.

Is nasi goreng spicy?
This recipe has a gentle to medium heat, which comes from the nasi goreng paste and fresh red chilli. For a milder version, use just one chilli and remove the seeds. For more heat, add an extra chilli or serve with chilli sauce on the side.