Nasi goreng is Indonesian for “fried rice”. When topped with egg it’s “special” fried rice.
Nutrition
3955 kj Energy
40g Fat Total
7.5g Saturated Fat
4g Fibre
28g Protein
116g Carbs (total)
All nutrition values are per serve
Nasi goreng
Print RecipeIngredients
- 2 1/2 tablespoons peanut oil
- 6 medium green prawns, peeled leaving tails intact, deveined
- 2 teaspoons sambal oelek
- 1 garlic clove, crushed
- 4 green shallots, ends trimmed, cut into 3cm lengths
- 660g (4 cups) cooked jasmine rice, cooled
- 1 tablespoon kecap manis
- Peanut oil, extra, to grease
- 2 eggs Watercress sprigs, washed, to serve
- Lebanese cucumber, thinly sliced, to serve
Instructions
- Step 1Heat 2 teaspoons of the peanut oil in a wok or frying pan over high heat. Add the prawns and stir-fry for 2 minutes or until they curl and change colour. Transfer to a plate.
- Step 2Heat the remaining oil in the wok. Add the sambal oelek, garlic and the white sections of the shallot and stir-fry for 1 minute or until aromatic.
- Step 3Add the prawns, rice, kecap manis and the green sections of the shallot. Stir-fry for 2-3 minutes or until well combined and the rice is heated through. Divide among serving dishes.
- Step 4Add enough oil to the wok or frying pan to grease. Crack 1 egg into the wok. Cook for 1-2 minutes or until the white sets and the yolk is almost set or until cooked to your liking. Transfer to a plate. Repeat with the remaining egg, reheating the wok between batches. Place the fried eggs on the nasi goreng and top with watercress and cucumber.
Notes
If you’re not in a hurry, for the most authentic result, cook the rice a day ahead, spread it over a shallow dish and store, uncovered, in the fridge overnight. This prevents the rice sticking together in the wok.
- Author: Gemma Purcell
- Image credit: Steve Brown & Ben Dearnley
- Publication: Australian Good Taste
