Nasi goreng (Indonesian stir-fried rice)
- Jack Stein
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Serves 4 - 6
Easy
Prep: 25 mins
Cook: 25 mins
A star rating of 4.7 out of 5.38 ratingsRate
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This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Dairy-free
Nut-free
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
300g long-grain rice
-
3 tbsp vegetable oil
-
4 large eggs
beaten
-
100g fine green beans
cut in half
-
2 chicken breasts
cut into small even chunks
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180g pack large raw peeled prawns
cut in half
-
200g shallots
thinly sliced
-
20g garlic
finely chopped
-
2 medium-hot red chillies
deseeded and finely chopped
-
1 red bird's-eye chilli
sliced
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1 medium carrot
thinly sliced
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1 quantity Balinese spice paste
(see recipe in 'goes well with'
-
1 tbsp tomato purée
-
1 tbsp kecap manis
(Indonesian sweet soy sauce)
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1 tbsp light soy sauce
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8 spring onions
thinly sliced
To serve
-
½ cucumber
sliced
-
2 medium tomatoes
sliced
-
4 tbsp crispy fried onions
-
prawn cracker
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Nutrition: per serving (6)
- kcal442
- fat15g
- saturates2g
- carbs45g
- sugars7g
- fibre5g
- protein28g
- salt1.3g
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Method
-
step 1
Put the rice in a medium heavy-based saucepan and add 520ml 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. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
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step 2
Meanwhile, heat 1 tbsp 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.
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step 3
Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
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step 4
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 and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
-
step 5
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.
Recipe from Good Food magazine, June 2016
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A star rating of 4.7 out of 5.38 ratings
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