Nasi Goreng (Everyday Gourmet)

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Nasi Goreng (Everyday Gourmet)

Recipe by Justine Schofield

pax icon 4 person   | time 35 minutes
 

Ingredients

  • 2 tbsp peanut oil
  • 2 garlic cloves, sliced
  • 2 purple shallots, thinly sliced
  • 1 long red chilli, seeds removed, thinly sliced
  • 1 chicken breast, fat trimmed, cut into strips
  • 8 green prawns, peeled, tails intact
  • 200g cherry tomatoes, halved
  • 1 small carrot, peeled, grated
  • 100g green beans, trimmed, cut into 3cm lengths
  • 2 tbsp sweet soy (kecap manis)
  • 1 tbsp sambal shrimp paste
  • 1 tbsp tomato sauce
  • 3 cups cooked long grain rice, cooled
  • ΒΌ Chinese cabbage, shredded
  • 4 free-range eggs
  • Bean sprouts, fried Asian shallots, lemon wedges and coriander sprigs, to serve
 

Method

  1. Heat the oil in a wok or a large, deep frypan over a high heat. Add garlic, shallots, and chilli and stir-fry for 1 minute until shallots are golden. Add chicken and cook for 2 to 3 minutes or until browned.
  2. Reduce heat to medium, then add the prawns. Toss for 1 minute or until prawns are just tender, then add the green beans, carrot and half of the cherry tomatoes.
  3. Combine the sambal, sweet soy and tomato sauce in a small bowl, then pour into the wok and toss well to ensure everything is coated.
  4. Add the rice and cabbage, and stir with a wooden spoon, breaking up any clumps in the rice. Cook for 2 to 3 minutes or until rice is warmed through.
  5. While the rice is heating, heat some oil in a frypan and fry the eggs.
  6. Divide the fried rice between 4 plates. Top each with a fried egg, sprinkle with bean sprouts, the reserved tomatoes and fried shallots and serve with lemon wedges and coriander sprigs.