Pork nasi goreng

Name: Pork nasi goreng recipe
Yield: 5
Ingredients: 250g nasi goreng mix paste (we used Ayam brand); 800g pork and veal mince; 1/4 cup (60ml) peanut oil; 4 long green shallots, cut into 3cm pieces; 200g cooked day-old white rice; 1 large carrot, cut into matchsticks; 2 tbs palm sugar or brown sugar; 2 tbs finely chopped mint; 2 tbs finely chopped coriander mint leaves; 4-6 wok-fried eggs, to serve; 2 Lebanese cucumbers, sliced on the diagonal; 2 vine-ripened tomatoes, cut into wedges; Lime wedges, to serve

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by Dominic Smith

Feb 11, 2021

Recreate our speedy version of this Indonesian takeout classic at home.

250g nasi goreng mix paste (we used Ayam brand)
800g pork and veal mince
1/4 cup (60ml) peanut oil
4 long green shallots, cut into 3cm pieces
200g cooked day-old white rice
1 large carrot, cut into matchsticks
2 tbs palm sugar or brown sugar
2 tbs finely chopped mint
2 tbs finely chopped coriander mint leaves
4-6 wok-fried eggs, to serve
2 Lebanese cucumbers, sliced on the diagonal
2 vine-ripened tomatoes, cut into wedges
Lime wedges, to serve

Method

1.

Place the nasi goreng paste and mince in a large bowl and mix to combine.
2.

Marinate for 1 hour at room temperature or, if time permits, overnight in the fridge.
3.

Heat oil in a large wok over high heat with the oil.
4.

Add the mince mixture and stir fry for 5-6 minutes until mince begins to brown.
5.

Add the shallot, rice, carrot, sugar and herbs.
6.

Stir-fry for a further 2-3 minutes until mince is cooked.
7.

Transfer to a large platter and top with extra herbs and fried eggs.
8.

Serve with cucumber, tomato and lime.