Nasi goreng

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Cooking rice

1. Heat 1 tbsp oil in a large non-stick pan or wok. Pour in 1/2 the beaten egg to make a really thin omelette, then slide out. Repeat, then roll both omelettes up together and slice into ribbons.
2. Heat another tbsp oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 minutes. Add the rice and cook for another 2 minutes. Mix the brown sugar with the soy and the chilli sauce until dissolved, then stir through the rice.
3. Pile onto a serving dish and top with the omelette ribbons, cucumber and rest of the chilli. Drizzle with sesame oil to finish.

Per serving

656 kcalories, protein 14.8g, carbohydrate 63.4g, fat 29.7 g, saturated fat 4.7g, fibre 3.6g, salt 1.26 g

Latest comments and suggestions

• PoshPaws

  17 August 2009

  PoshPaws commented on this recipe

  Hmmn. The Nasi Goreng that my Malay friend's Mum used to make contained both prawns and chicken. I wonder if its one of those recipes that differs depending on a) what you've got available and b) which family is cooking it!

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• Frantic Flapjack

  20 August 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was absolutely lovely. I would chop everything up first and then start cooking. Served with the spicy prawncakes on this site. Gorgeous.

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• Jill21

  08 September 2009

  Jill21 commented on this recipe

  This is one of my favourites that I always order from the takeaway but I must say this one tastes even better! I put double the amount of the sugar, soy and chilli sauce mix and i'll probably try chicken in it next time. I will defo be making this again and again! mmm!!

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• Jill21

  08 September 2009

  Jill21 rated this recipe

  

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Ingredients

• olive oil for frying
• 2 eggs , beaten
• 2 red chillies , shredded
• 4 shallots , finely sliced
• 1 garlic clove , finely chopped
• 1 large carrot , peeled and julienned
• 150g chestnut mushrooms , sliced
• 250g basmati rice (either cook 125g of rice, or use a 250g pack of ready cooked)
• 2 tsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp chilli sauce
• ¼ cucumber , cut into skinny batons
• sesame oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• olive oil for frying
• 2 eggs , beaten
• 2 red chillies , shredded
• 4 shallots , finely sliced
• 1 garlic clove , finely chopped
• 1 large carrot , peeled and julienned
• 150g chestnut mushrooms , sliced
• 250g basmati rice (either cook 125g of rice, or use a 250g pack of ready cooked)
• 2 tsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp chilli sauce
• ¼ cucumber , cut into skinny batons
• sesame oil

Per serving

656 kcalories, protein 14.8g, carbohydrate 63.4g, fat 29.7 g, saturated fat 4.7g, fibre 3.6g, salt 1.26 g

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