Prawns Family friendly Main Asian

Nasi goreng (Indonesian fried rice)

Name: Nasi goreng (Indonesian fried rice)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 2 tablespoons peanut oil; 3 red (Asian) eschalots, finely chopped (see Notes); 1 long red chilli, seeds removed, thinly sliced; 2 garlic cloves, finely chopped; 2 tablespoons tomato sauce (ketchup); 3 tablespoons soy sauce or kecap manis (Indonesian sweet soy: see Notes); 1 teaspoon sambal oelek or hot chilli sauce (see Notes); 10 cherry tomatoes, halved; 1 cup (80g) bean sprouts, trimmed; 8 cooked prawns, peeled (tails intact); 3 cups cooked jasmine rice (from 1 cup (200g) uncooked rice), cooled; 2 tablespoons chopped flat-leaf parsley leaves; 1/2 iceberg lettuce, cut into 4 wedges; 4 eggs, fried; Lemon wedges, fried Asian shallots and coriander sprigs (optional), to garnish (see Notes)

1 rating

25m

05m

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by Jill Dupleix

Food writer

Oct 03, 2015

Use leftover ingredients found in the fridge to create this delicious and traditional stir-fried rice dish.

2 tablespoons peanut oil
3 red (Asian) eschalots, finely chopped (see Notes)
1 long red chilli, seeds removed, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons tomato sauce (ketchup)
3 tablespoons soy sauce or kecap manis (Indonesian sweet soy: see Notes)
1 teaspoon sambal oelek or hot chilli sauce (see Notes)
10 cherry tomatoes, halved
1 cup (80g) bean sprouts, trimmed
8 cooked prawns, peeled (tails intact)
3 cups cooked jasmine rice (from 1 cup (200g) uncooked rice), cooled
2 tablespoons chopped flat-leaf parsley leaves
1/2 iceberg lettuce, cut into 4 wedges
4 eggs, fried
Lemon wedges, fried Asian shallots and coriander sprigs (optional), to garnish (see Notes)

Method

1.

Heat the oil in a wok or a large, deep frypan over medium-high heat. When hot, add eschalots, chilli and garlic and fry the mixture for 2 minutes until eschalots are golden.
2.

Reduce heat to medium, then add the sauces, sambal oelek, tomatoes and beansprouts. Toss for 2 minutes or until well combined and beansprouts start to soften.
3.

Add prawns and toss, then with your hands, scatter the rice over, breaking up any clumps. Stir-fry until hot and well combined, then toss in parsley.
4.

Divide the fried rice and lettuce wedges among 4 plates. Top each with a fried egg, garnish with fried shallots and coriander (if desired), then serve with lemon wedges.