Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.
- 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)
- Blitz the groundnut oil, garlic, chillies, coriander seeds, fish sauce, tomato ketchup and shallots in a food processor until you have a smooth paste.
- In a large wok or deep frying pan, heat 1 tbsp of the sunflower oil over a high heat.
- Add a spoonful of the paste and stir-fry for 1 minute until you get all those amazing aromas going!
- Add the prawns and chicken and stir-fry for a further 2-3 minutes until just cooked through. Set aside and keep warm.
- 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.
- Divide the Nasi Goreng among four plates and quickly fry the eggs in the remaining oil in a frying pan.
- Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.
More by Donal Skehan:
- Brioche French Toast with Berries and Nutella
- Moroccan Chickpea Burgers: Lunch/Dinner sorted
- Roast Chicken: Donal Skehan style