Indonesian Nasi goreng Indonesian Nasi goreng
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Prep 5 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 200 g prawns, peeled and deveined
  • 1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons
  • 2 tbsps light soy sauce
  • 2 Tbsp vegetable oil, plus 1 extra teaspoons
  • 1 onion, sliced
  • 1 long red chilli, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ tsp shrimp paste
  • 474 ml cooked rice
  • ½ chicken stock cube (optional)
  • 2 Asian-style crispy fried eggs
  • 1 Lebanese cucumber, sliced
  • 1 tomato, sliced to serve (optional)
  • 60 ml fried shallots
  • Chilli oil to serve

Indonesian Nasi goreng

1. In a small bowl, combine the prawns and 1 teaspoon of the kecap manis. 

 


2. Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce. 

 


3. In a large wok, heat up some vegetable oil over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Add the prawns into the centre of the wok. Spread the prawns out and allow it to cook on one side. Then stir-fry for another 2 minutes or until they are pink. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls. 

 


4. Top the rice with a crispy egg and serve with cucumber, tomato and sprinkle over the fried shallots. 

Indonesian Nasi goreng

favorite
print
rate
Prep 5 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 200 g prawns, peeled and deveined
  • 1 tsp kecap manis or sweet dark soy sauce, plus an extra 2 tablespoons
  • 2 tbsps light soy sauce
  • 2 Tbsp vegetable oil, plus 1 extra teaspoons
  • 1 onion, sliced
  • 1 long red chilli, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ tsp shrimp paste
  • 474 ml cooked rice
  • ½ chicken stock cube (optional)
  • 2 Asian-style crispy fried eggs
  • 1 Lebanese cucumber, sliced
  • 1 tomato, sliced to serve (optional)
  • 60 ml fried shallots
  • Chilli oil to serve

1. In a small bowl, combine the prawns and 1 teaspoon of the kecap manis. 

 


2. Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce. 

 


3. In a large wok, heat up some vegetable oil over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. Add the prawns into the centre of the wok. Spread the prawns out and allow it to cook on one side. Then stir-fry for another 2 minutes or until they are pink. Move the ingredients to the side again and add the extra teaspoon of oil. Then add the shrimp paste and move it around in the oil to dissolve it a little before stir-frying and mixing it through the remaining ingredients. Add the rice and the soy sauce mixture and stir-fry until well combined. Crumble in the stock cube and mix until combined. Remove from heat and divide among serving bowls. 

 


4. Top the rice with a crispy egg and serve with cucumber, tomato and sprinkle over the fried shallots.