Yield
Serves 4
Prep Time
10mins
Cook Time
30mins
Difficulty Level
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Whether you’re using leftover rice or not, nasi goreng is always a great dish to whip up with easy preparation and little time. For a more sustaining meal, top off your Indonesian fried rice with chicken and shrimp – and complete it with a perfectly fried egg.

Ingredients

  • 1½ cups uncooked jasmine rice
  • 2 cups water
  • ¼ cup peanut oil
  • 4 eggs
  • 250 g small green prawns, peeled
  • 250 g chicken thigh fillets, finely chopped
  • 1 tbsp shrimp paste
  • 4 clove 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 Lebanese cucumber, julienned
  • Fried shallots, to garnish
01.

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.

02.

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.

03.

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 shrimp paste, garlic and onion for 2 mins or until paste is fragrant.

04.

Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.

05.

Serve topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots.

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