Quick Nasi Goreng

August 11, 2011

Quick Nasi Goreng

Prep time: 10 minutes

Cooking time: 15 minutes

Serves 4


• ½ cup Fountain Soy sauce

• ½ cup brown sugar

• 2 chicken thigh fillets, sliced finely

• 1 tbs peanut oil

• 1 brown onion, chopped

• 2 cloves garlic, crushed

• 2 tsp shrimp paste

• 6 cups cooked long grain rice, cooled completely

• 200g small, peeled cooked prawns

• 2 tbs Fountain Hot Chilli sauce

• ¼ cup crispy fried shallots

• 3 shallots (green onions), sliced finely diagonally

• Crushed roasted peanuts

• 1 Lebanese cucumber, peeled and sliced

• 1 ripe tomato, sliced

• 2 small red chillies, seeds in, sliced

• 4 eggs, to serve (optional)


• In a bowl, combine the Fountain Soy sauce and the brown sugar.

• Heat 1 teaspoon oil in a large non-stick chef’s pan over medium high heat.

• Add chicken thighs and sauté for 2-3 minutes or until browned and cooked
through. (Time will depend on how finely the chicken is sliced.)

• Add onion and garlic and sauté for a couple of minutes until soft. Add the shrimp
paste and sauté for a further minute.

• Add another teaspoon of peanut oil. When it is hot, add the rice and stir fry until
the chicken and shrimp paste mixture is evenly mixed through.

• Add the prawns, three tablespoons of the Fountain Soy sauce, the sugar mixture,
and Fountain Hot Chilli sauce.

• Continue to stir for another 3-4 minutes until the sauces are evenly distributed
and the rice has a dry texture.

• Divide the rice among four plates and top with equal amounts of crispy shallots,
sliced shallots and peanuts.

• Place the last teaspoon of oil in the chef’s pan and fry the eggs sunny side up.
Place one egg on the top of each plate. Fan out the cucumber and tomatoes
beside the rice. Place the remaining Fountain Soy sauce and sugar mix into four
dipping sauce bowls and divide the chillies between them. Place one on each

Cook’s Notes

There are as many versions of this Indonesian fried rice as there are cooks. My version has chicken and prawns, and a variety of garnishes.

Shrimp paste and crispy fried shallots can be found in the Asian section of large
supermarkets, or in Asian grocery stores.

As always, chilli heat can be adjusted to your taste.

What’s your favourite take away dish?

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