Nasi Goreng

October 3, 2010

Nasi Goreng

Recipe by Julia Blanter

You need to use cold, leftover rice for this recipe, as freshly-made rice has too much moisture and will turn gluggy in the pan.

Serves 2


Peanut oil

1/2 brown onion, finely chopped

1 large garlic clove, sliced

2 Tablespoons tomato sauce

2 Tablespoons kecap manis (or soy sauce)

1 tsp sambal oelek or chilli sauce

1 spring onion, finely sliced

2 cups leftover white rice

Handful chopped coriander

Deep-fried shallots, to garnish (make your own or buy from Asian grocers)

1 chicken thigh, finely diced

8 cooked prawns


1. Heat a little peanut oil over medium-high heat, add the onion and garlic and saute for 2 minutes until fragrant.

2. Add the tomato sauce, kecap manis or soy sauce and chili sauce and toss for 1 minute. Add the spring onion and stir to combine.

3. If using, add the diced chicken and cook through for 3 minutes, then add the prawns and stir around for another minute.

4. Add the rice and let it sit for 30 seconds to form a crust, then stir fry quickly for another minute to combine all the flavours. Remove from the pan and divide onto 2 serving plates.

5. Add a little more peanut oil to the pan. Fry the eggs until the whites are set but the yolks are still runny. Place a fried egg on top of each plate of rice. Garnish with coriander and fried shallots.

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