Nasi Goreng means “fried rice”. Subject to huge variation this is my version using prawns based on one made by my son. I top it with a fried egg, though it is often a sliced up thin egg omelette that is used.
As with all stir-fry type dishes you should have all your ingredients prepared and to hand before you start cooking. In this dish, the rice needs to be cooked in advance. The final cook only takes a few minutes.
- Cooked and cooled basmati rice (as much as you need but let’s assume a dry weight of about 160g for two people). In a hurry? Use one of those pre-cooked rice sachets you can get in the supermarket. I’ll not judge.
- 1 tbsp vegetable oil
- Some greens/veg: chopped cabbage, spring onion, peas, or some thinly sliced carrot. Whatever you have to hand.
- Some onion thinly sliced if you want but probably not needed if you use some spring onion
- Enough uncooked prawns, as many or as few as you like. Obviously, this could be chicken or any other protein you fancy.
- 1 tbsp fish sauce
- 2 tbsp ketjap manis (this is a bit like concentrated soy sauce, you could just add 1-2 tablespoons of soy instead)
- 3-4 tsp medium curry powder, more or less according to taste. (The Marks & Spencer’s Roasted Curry Powder is the best I’ve found so far.)
- ½ Lime for juice
- Chopped Coriander for garnish if you fancy
- 2 eggs for frying (in some you make a thin egg omelette thing and slice it up but I like the contrasting white of the egg and the soft runny yolk.) Do what you like. Poached would be fine too.
- Cook your rice, drain it, and allow it to sit and cool. I have a very simple method. Boil a generous pot of salted boiling water. Add the rice, stirring briefly, initially, to make sure it doesn’t stick. Cook it on a simmer for 9 minutes. Take it off. drain it and leave to cool. The rice will fully rehydrate while cooling.
- Heat your oil in a wok.
- Add your vegetables in the order that allows them to get the right amount of cooking.
- Add the prawns or other protein
- Add the curry powder and be careful it doesn’t burn or catch while the prawns begin to cook
- Add the rice, fish sauce and ketjap manis.
- Heat the rice in the wok while the prawns finish their cook.
- Fry an egg in a hot frying pan, keeping the yolk soft
- Squeeze in the lime juice to the wok
Serve the Nasi Goreng in a bowl, garnished with coriander, and a fried egg on top