Prawn Nasi Goreng - Indonesian fried rice
Nasi Goreng is Indonesia's beloved take on fried rice, with a medley of bold spices, sweet soy sauce, and topped with a fried egg, all delivering a savoury-sweet punch of flavour in every bite.
Equipment
- large non stick frying pan or wok
Ingredients
Prawn Marinade
- 400 grams of large prawns peeled
- 1 teaspoon cooking oil any variety
- 1 teaspoon Indonesian sambal terasi or sambal oelek you can use store-bought or get the Chef's special Indonesian sambal recipe here
For the Rice
- 2 cups day old cooked white rice
- Pinch of salt and pepper
- 1/2 cup carrots chopped
- 1/2 cup green beans chopped
- 2 tablespoons garlic chopped
- 1 teaspoon fresh green or red pepper chopped *can be substituted for bell peppers
- 1/2 cup red onion or shallots chopped
- 2 tablespoons Kecap manis (Indonesian sweet soy sauce) OR 2 tablespoons dark soy sauce and 1 tablespoon honey
- 1 teaspoon dark soy sauce
- 1 tablespoon Indonesian sambal terasi or sambal oelek you can use store-bought or get the Chef's special Indonesian sambal recipe here
Garnish
- 1/2 cup cucumber batons
- 1/2 cup cherry tomatoes, halved
- 2 eggs
- 1 lime
Instructions
- Mix 400g of large peeled prawns in 1 teaspoon cooking oil (any variety), 1 teaspoon Indonesian sambal terasi or sambal oelek (you can use store-bought or get the Chef's special Indonesian sambal recipe here) and a pinch of salt and pepper. Leave to marinate for 15 minutes.
- Grill the prawns in a non stick pan on medium heat until they are cooked through and slightly charred on the outside. Remove and set aside. Once cooled, roughly chop the prawns.
- In the same non stick pan turn the heat up to high and add 1 tablespoon oil. Add the chopped vegetables - 1/2 cup carrots, 1/2 cup green beans, 2 tablespoons garlic, 1 teaspoon fresh green or red pepper (can be substituted for bell peppers to reduce the spiciness), 1/2 cup red onion or shallots.
- Sauté until they are slightly browned and cooked through, around 2-3 minutes. Add 2 cups day old cooked white rice and sauté for another minute, stirring so it combines well with the vegetables.
- Add 2 tablespoons kecap manis (sweet soy sauce) (OR 2 tablespoons dark soy sauce and 1 tablespoon honey instead of the kecap manis), 1 teaspoon dark soy sauce and 1 tablespoon sambal terasi or sambal oelek and mix through until the rice is evenly a dark brown colour. Cook for another 5 minutes.
- Add the chopped prawns and mix through. Cook for another 20 seconds.
- Take off the heat and serve with the cherry tomato and cucumber batons garnish and a fried egg on top.
Video
Notes
Get the Chef's special Indonesian sambal recipe here