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Nasi goreng (Indonesian fried rice)
Nasi goreng (Indonesian fried rice)
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Whip up a tasty stir-fried rice using fridge leftovers.
Ingredients:
  • 36.40 gm peanut oil
  • 3 red (Asian) eschalots, finely chopped (see Notes)
  • 1 long red chilli, seeds removed, thinly sliced
  • 2 garlic cloves, finely chopped
  • 41.60 gm tomato sauce (ketchup)
  • 63.00 gm soy sauce or kecap manis (Indonesian sweet soy: see Notes)
  • 1 tsp sambal oelek or hot chilli sauce (see Notes)
  • 10 cherry tomatoes, halved
  • 80g bean sprout
  • 8 cooked prawns, peeled (tails intact)
  • 200g jasmine rice
  • 40.00 ml chopped flat-leaf parsley leaves
  • 1/2 iceberg lettuce, cut into 4 wedges
  • 4 eggs, fried
  • Fried Asian shallots (optional), to garnish (see Notes)
  • Coriander sprigs (optional), to garnish
  • Lemon wedges, to serve
Instructions:
  • In a hot wok or large frypan, sauté eschalots, chilli, and garlic in oil for 2 minutes until the eschalots are golden brown.
  • Lower the heat to medium, then mix in the sauces, sambal oelek, tomatoes, and beansprouts. Stir for 2 minutes, or until everything is well mixed and the beansprouts begin to soften.
  • Toss in prawns, then use your hands to sprinkle the rice evenly, breaking up any clumps. Stir-fry until thoroughly heated and mixed, then add parsley.
  • Plate the fried rice and lettuce wedges evenly among 4 plates. Place a fried egg on top of each serving, sprinkle with fried shallots and coriander for extra flavor, and serve with lemon wedges on the side.

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