Who’s got time for multiple dishes on a busy night? This Nasi Goreng recipe has chicken, prawns, crisp fresh vegetables, a tasty sauce and a delicious fried egg…. no need anything else!
- 1½ cup uncooked jasmine rice
- 2 cup water
- ¼ cup peanut oil
- 4 eggs
- 250 g small green prawns, peeled
- 250 g chicken thigh fillets, finely chopped
- 1 tbsp belachan
- 4 cloves garlic, crushed
- 1 small brown onion, finely chopped
- 1 tsp ground white pepper
- 2 tsps sambal oelek
- 2 tbsps kecap manis
- 1 tbsp fish sauce
- ½ cup thinly sliced spring onions
- 1 carrot, julienned
- 1 Japanese cucumber, julienned
- Fried shallots, to garnish
Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 mins or until rice is just tender. Alternately cook in a rice cooker according to manufacturer’s directions. Spread mixture onto a flat oven tray and stand until cool.
Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Remove and set aside.
Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through. Remove and set aside. Add remaining oil and stir-fry belachan, garlic and onion for 2 mins or until paste is fragrant.
Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.
Serve topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots.