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Nasi Goreng

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Ingredients

300g Long-grain rice
4 Large eggs, beaten
100g Fine green beans, cut in half
2 George & Jo's Chicken breasts, cut into small even chunks
180g Large raw peeled prawns tails, cut in half
200g Shallots, thinly sliced
20g Garlic, finely chopped
2 Medium-hot red chillies, deseeded and finely chopped
1 Red bird's-eye chilli, sliced
1 Medium carrot, thinly sliced
1 quantity Balinese spice paste
1 Tsp Tomato purée
1 Tsp Kecap manis
1 Tsp Light soy sauce
8 Spring onions, thinly sliced
½ Cucumber, sliced
2 Medium tomatoes, sliced
4 Tsp Crispy fried onions

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Nasi Goreng

  • Medium

Ingredients

Directions

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Steps

1
Done

Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.

2
Done

Meanwhile, heat a splash of 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.

3
Done

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

4
Done

Heat some more oil in a wok 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.

5
Done

Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve.

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