Arsenal F.C. ~ Nasi goreng, goreng Ar-sen-al

Introduction: From a chant that was originally a taunt by opposing fans now sung ironically by the Arsenal fans.

This recipe is one of my wife’s favourites, she first came across it while working in Hammersmith. This recipe is the Indonesian version that uses leftover rice and is topped with a fried egg so surely can be used for brekkie before setting off to the match?

Preparation time: 10mins

Cooking time: 5 mins probably less

Home kit: large frying pan or wok, small mixing bowl and optionally a saucer.

Away kit: 1 shallow bowl, 1 fork

Serves: 1


  • 1 shallot, finely chopped
  • 1 garlic clove, crushed and finely chopped
  • 1 fresh red chilli, seeded and finely chopped
  • ½ teaspoon shrimp paste
  • ½ teaspoon brown sugar
  • ½ tablespoon sweet soy sauce
  • 8 oz. leftover rice
  • 1 fried egg (optional)
  • 2 tbsp. oil


First half

Put your frying pan on a low heat and toast the shrimp paste until it is dry, it should fill your kitchen with a beautiful red aroma. Collect the paste and mix it in a small bowl with the shallot, garlic and chilli.

For the optional fried egg, add one table spoon of oil and fry it to your liking. Set aside on the saucer.

Second half

Add the second tablespoon of oil into the pan and stir fry the shrimp mixture for a few seconds to flavour the oil. Add the rice, brown sugar and sweet soy sauce, continue to stir fry until everything is thoroughly warmed through.

Full time results

Serve in the shallow bowl with the fried egg on top. A side salad of chopped lettuce, tomatoes and cucumber works well with this dish if used as a starter.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s