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

  • 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.