3955 kj Energy
40g Fat Total
7.5g Saturated Fat
116g Carbs (total)
Nasi gorengPrint Recipe
- 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
- 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.
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