Nasi goreng

Nasi goreng


long-grain rice 350 gr
vegetable oil 3 tbsp
large egss (beaten) 6
fine green beans, cut in half 100 gr
chicken breasts, cut into small even chunks 3
pack large raw or cooked peeled prawns 360 gr
shallots, thinly sliced 200 gr
garlic, inely chopped 20 gr
medium-hot red chillies, deseeded and finely chopped 2
Nasi goreng paste (Tesco) 140 gr
tomato purée 2 tbsp
ketjap manis (Indonesian sweet soy sauce) 3 tbsp
soy sauce 2/3 tbsp
spring onions, thinly sliced 8

Put water in a pan and bring to boil, add the rice. Reduce the heat to low and cook for 10/15 minutes. Stir once or twice. Set aside to cool.

Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.

Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.

Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.

Spoon the nasi goreng onto the plates and enjoy!




25 min


25 min

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