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Nasi goreng

by wiki
29 June, 2021
in Dinner
0
Nasi goreng
Nasi goreng
 

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

0

Nasi goreng

Serves: 2
Cooking time: 10 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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 1
    Heat 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 2
    Heat 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 3
    Add 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 4
    Add 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
Tags: prawns
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