Nasi Goreng recipe
Nasi Goreng, literally meaning "fried rice" in Indonesian, is a filling main and works well with any protein of your choice.
Ingredients
- 1 cup cooked rice
- 1 egg
- 0.5 red pepper
- 2 spring onions
- 1 clove garlic
- 1 tsp shrimp paste
- 1 tbsp kecap manis (sweet soy sauce)
- 1 glug sesame oil
- 1 pinch salt and pepper to taste
- 6 tiger prawns peeled and deveined, optional
- 30 g petit pois
- 1 cup cooked rice
- 1 egg
- 0.5 red pepper
- 2 spring onions
- 1 clove garlic
- 1 tsp shrimp paste
- 1 tbsp kecap manis (sweet soy sauce)
- 1 glug sesame oil
- 1 pinch salt and pepper to taste
- 6 tiger prawns peeled and deveined, optional
- 1.1 oz petit pois
- 1 cup cooked rice
- 1 egg
- 0.5 red pepper
- 2 spring onions
- 1 clove garlic
- 1 tsp shrimp paste
- 1 tbsp kecap manis (sweet soy sauce)
- 1 glug sesame oil
- 1 pinch salt and pepper to taste
- 6 tiger prawns peeled and deveined, optional
- 1.1 oz petit pois
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Finely chop the spring onions and place the rings into a small prep bowl. Finely dice the red pepper. Finely chop the garlic.
- Heat 1 tbsp vegetable oil in a wok on high heat. Add the garlic and peppers to the wok and stir fry for 1 minute.
- Push aside to allow space for the rest of the ingredients. Now heat 1 tbsp vegetable oil in a wok on high heat.
- Crack the egg into the wok and fry. Once the egg is half cooked, break the yolk and cut into the white with your spatula.
- Now push the egg to one side of the wok to allow space for your rice.
- If using add prawns and cook until just pink. Separate the rice as much as possible using a wooden spoon/spatula.
- Add 1 tbsp vegetable oil to the wok. Once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps.
- If using add petit pois now. Once the rice is well mixed, add 1 tsp shrimp paste and 1 tbsp kecap manis to the pan.
- Continue to stir fry and make sure the paste and soy sauce get well mixed into the rice.
- Finally add a dash of sesame oil and stir. Serve in a large bowl with spring onion scattered on top.
Recipe from The School of Wok (follow them on Twitter - @schoolofwok)
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