Indonesian Fried Rice (Nasi Goreng)

On Tuesday, May 7th, 2013

  • Cooking time: Less than 30 minutes
  • Cuisine: Indonesian
  • Healthy options: Low fat-Healthy
  • Serves: 4
  • Type: Family-Kids-Seafood

Ingredients

  • 1 ½ cups uncooked jasmine rice
  • 2 cups water
  • ¼ cup peanut oil
  • 4 eggs
  • 250g peeled small green prawns
  • 250g chicken thigh fillets, finely chopped
  • 1 tablespoon shrimp paste
  • 4 cloves garlic, crushed
  • 1 small brown onion, finely chopped
  • 1 teaspoon ground white pepper
  • 2 teaspoons sambal oelek
  • 2 tablespoons kecap manis.
  • 1 tablespoon fish sauce
  • ½ cup thinly sliced spring onions
  • 1 carrot, julienned
  • 1 Lebanese cucumber, julienned
  • fried shallots, to garnish

Preparation method

Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 minutes or until rice is just tender.

Alternately cook in a rice cooker according to manufacturer’s directions. Spread mixture onto a flat oven tray and stand until cool.

Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok.

Add eggs one at a time and cook on both sides until golden brown and yolk is still runny.

Remove and set aside.

Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through.

Remove and set aside.

Add remaining oil and stir-fry shrimp paste, garlic and onion for 2 minutes or until paste is fragrant.

Add rice, pepper and combined sauces; stir-fry until well combined.

Stir in half of the onions and cooked prawns and chicken.

Serve topped with combined carrot, cucumber and remaining onions.

Garnish with egg and fried shallots.

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