Nasi goreng recipe
Compared to the Chinese fried rice, this recipe is spicier, full of shrimp and prawns. A perfect meal.
Here's an idea for a variation: Heat some cooking oil in the wok and fry the beaten eggs first. Remove and set aside to cool, then cut up into strips. Continue with the prawn-chilli mix and the rice. You have to use cold cooked rice, otherwise the fried rice will just clump together in one sticky mess. Add the omelette strips at the end.
Ingredients
- 4 eggs (to fry, if you like)
- 4 fresh, medium-hot, red Dutch chillies, roughly chopped, deseeded if preferred
- 1 garlic clove, peeled
- 1 banana shallot, peeled and roughly chopped
- 1 tbsp toasted belachan (fermented shrimp paste)
- 4 tbsp cooking oil
- 200 g dried shrimps, soaked in hot water, drained and pounded fine
- 150 g peeled raw prawns, deveined
- 2 tbsp toasted sesame oil
- 600 g cold cooked jasmine or long-grain rice
- 2 eggs, beaten
- 1 tsp salt, or to taste
- 1 tsp fish sauce, or to taste
Details
- Cuisine: Indonesian
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Using a pestle and mortar, or a small food processor, pound/grind the chillies with the garlic and shallot to make a paste, then mix in the toasted belachan.
- Heat the oil in a wok and fry the pounded dried shrimps until fragrant. Add the chilli-garlic paste and cook for 5 minutes, stirring constantly.
- Add the prawns and continue to stir for a few minutes until they are cooked. Remove the sauce and prawns from the wok and set aside.
- Heat the sesame oil in the wok on a high heat. Add the cold rice and stir well for 5 minutes to break it up.
- Make a well in the centre of the rice and add the beaten eggs. Leave to cook until the egg forms an omelette.
- Add the prawn-chilli mix and stir everything together into the rice until thoroughly incorporated. Add the salt and fish sauce to taste, then serve hot, with a runny fried egg if you like.
This recipe is from Makan by Elizabeth Haigh (Bloomsbury Publishing, £26). Published 13 May. Photography by Kris Kirkham.
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