Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables.
Ingredients of Nasi Goreng
- 300g long-grain rice
- 3 tbsp vegetable oil
- 4 large eggs
- 100g fine green beans
- 2 chicken breasts, cut into small even chunks
- 180g large raw peeled prawns, cut in half
- 200g shallots, thinly sliced
- 20g garlic, finely chopped
- 2 medium-hot red chillies
- 1 red bird’s-eye chilli, sliced
- 1 medium carrot, thinly sliced
- 1 quantity Balinese spice paste
- 1 tbsp tomato purée
- 1 tbsp sweet soy sauce
- 1 tbsp light soy sauce
- 8 spring onions, thinly sliced
- ½ cucumber , sliced
- 2 medium tomatoes , sliced
- 4 tbsp crispy fried onions
- prawn cracker
How To Make Nasi Goreng
- Put the rice in a pan and add water. Quickly bring to the boil, stir once and cover with a tight-fitting lid.
- Reduce the heat to low and cook for 10 mins.
- Heat oil in a large frying pan over a medium heat.
- Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette.
- Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely.
- Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking.
- Add the chicken and prawns, and stir-fry for 1 min.
- Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender.
- Add the spice paste.
- Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry.
- Add the soy sauce, spring onions and shredded omelette.
- Spoon the nasi goreng onto warmed plates.
- Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
