Nasi Goreng

Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.

Ingredients


  • 2 tblsp groundnut oil
  • 4 garlic cloves, peeled
  • 2 red chillies, plus 1 sliced red chilli to serve
  • 1 tsp coriander seeds
  • 1 tblsp fish sauce (nam pla)
  • 1 tblsp tomato ketchup
  • 2 large shallots, peeled and roughly chopped
  • 3 tblsp sunflower oil
  • 300g raw king prawns, peeled and deveined
  • 2 skinless chicken breasts, finely sliced
  • 250g basmati rice, cooked and cooled
  • 1 tblsp dark soy sauce
  • 1 tblsp kecap manis (Indonesian sweet soy sauce)
  • 2 spring onions, sliced, plus extra to serve
  • 4 large eggs
  • prawn crackers, to serve (optional)

Method

  1. Blitz the groundnut oil, garlic, chillies, coriander seeds, fish sauce, tomato ketchup and shallots in a food processor until you have a smooth paste.
  2. In a large wok or deep frying pan, heat 1 tbsp of the sunflower oil over a high heat.
  3. Add a spoonful of the paste and stir-fry for 1 minute until you get all those amazing aromas going!
  4. Add the prawns and chicken and stir-fry for a further 2-3 minutes until just cooked through. Set aside and keep warm.
  5. Using another tbsp of the oil, fry the remaining paste as before and then add the cooked rice, soy sauce, kecap manis and spring onions and fry for 3-4 minutes until the rice is coated and piping hot. Return the chicken and prawns to the wok and toss well until hot.
  6. Divide the Nasi Goreng among four plates and quickly fry the eggs in the remaining oil in a frying pan.
  7. Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.




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