Everyday recipes
Nasi goreng
Serving size: Serves 4
Cooking time: Less than 60 minutes
Favourite flavours: SeafoodConvenience recipes: four or less
See more recipes in this Week's Woman's Day.
INGREDIENTS
peanut oil, ¼ cup
green prawns, 500g, peeled, deveined,
tails intact
chicken thigh fillets, 250g, finely chopped
red onion, 1, cut into wedges
shrimp paste, 1 tablespoon
green onions, 2, sliced
garlic, 2 cloves, finely chopped
large red chilli, 1, chopped, plus 1 extra,
sliced, to serve
cooked rice, 3 cups
kecap manis, 2 tablespoons
light soy sauce, 1 tablespoons
eggs, 4
lime wedges, to serve
METHOD
- Heat 1 tablespoon oil in a large wok on high. Stir-fry prawns and chicken 3-4 minutes, until just cooked through. Transfer to a bowl.
- Heat half remaining oil in same wok on medium. Add onion and shrimp paste and stir-fry 1-2 minutes, until fragrant. Add green onion, garlic and chilli. Stir-fry a further 1-2 minutes.
- Return prawns and chicken to wok with rice, kecap manis and soy sauce. Stir-fry 3-4 minutes, until well combined and hot.
- Heat remaining oil in second wok or frying pan on high. Fry eggs, sunny side up, 2-3 minutes, until slightly crisp and whites are set. Serve nasi goreng topped with an egg, chilli and cracked pepper. Accompany with lime wedges.
TOP TIP- You will need 1 cup raw rice to make 3 cups cooked. Rice should be cold when added, so cook ahead or use left-overs.
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