Recipe: Nasi Goreng



Ever wondered what to do with left over rice? Sick of it sitting in your fridge for days until the inevitable throw out? Not gonna eat that curry in a hurry?

Nasi Goreng, or Indonesian fried rice is quick, delicious and easy. And is best made with dayold rice, however if you want to make it fresh, it still tastes pretty good.

Cooking time: 25 minutes          Servings: 4           Best eaten: with a few friends in front of the TV and with a nice coldie


4 cups cooked rice

Vegetable oil

2 eggs

2 cloves garlic, peeled and thinly sliced

1 bunch of spring onions, finely chopped

1 carrot cut into very small squares, about half a cm long

1 tsp shrimp paste*

1 1/2 tbl sp Kecap Manis**

1 tbl sp sesame oil

300 g prawns, uncooked with tails removed

1 cucumber thinly sliced

1 tomato thinly sliced

Bean sprouts for garnish

Heat a tablespoon of vegetable oil in a wok or large fry pan, making sure most of the surface is covered. Pour in the lightly beaten eggs and cook until a reasonably thin omlette is formed. Remove omlette from pan and set aside.

Keep the wok on the heat and add garlic, spring onions and carrots. Finely slice the chillis, removing seeds depending on how hot you like it. Add the chillis and cook until all vegetables are soft.

Add the shrimp past, keeping the wok on a medium to low heat and stir it through the vegetables. Cook for a minute or so, until shrimp paste is ‘fragrant’. This paste has a potent smell so be sure to keep your nose as far as you can!

Add the prawns and cook until they are pink and no longer transparents – about 3 minutes.

Add rice, kecap manis and sesame oil and mix thoroughly, then once all the rice is coated, remove from heat.

Slice the omlette into thin strips and toss into rice mixture with the bean sprouts.

Serve with sliced cucumber and tomato on the side.

NB. If you do not fancy prawns, you can use any other white meat in this recipe, such as chicken or pork. Just allow for longer cooking time. If you do not fancy eating animals or crustacians, substitute prawns for tofu.

* SHRIMP PASTE: Potent and vile smelling paste, yet once infused adds a subtle and delicious salty flavour.

**KECAP MANIS: Otherwise known as sweet soy sauce.

Both ingredients can be purchased from most supermarkets, and both are staple ingredients in much of South East Asia.



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