Nasi goreng

2
20 minutes

Ingredients

Nasi Goreng

  • 2 banana shallots, sliced
  • groundnut oil, for frying
  • 2 garlic cloves, finely chopped
  • 2 tsp tomato purée
  • 150g of king prawn, raw, peeled
  • 500g of long grain rice, cooked and allowed to cool completely, ideally overnight in the fridge
  • 2 tbsp of sambal tumis
  • 2 tbsp of kecap manis
  • 1 tbsp of light soy sauce

To serve

  • 2 spring onions, finely chopped
  • 1/2 lime, juiced
  • 1/2 cucumber, sliced
  • 2 tbsp of sambal tumis, (optional)

Method

1
Heat about 3cm of oil in a wok over medium heat. Dab the shallot slices dry and place in the hot oil – they should bubble mildly. Fry for about 8 minutes until they turn golden. Turn the heat off and allow the shallots to continue to sizzle in the residual heat of the oil until they are golden brown. Drain the fried shallots – they crisp up as they cool. Leave about 2 tablespoons of the fragrant shallot oil in the wok, reserving the rest. Place the wok back on the heat
  • 2 banana shallots, sliced
  • groundnut oil, for frying
2
Add the garlic and tomato purée and stir fry for a few seconds until fragrant
  • 2 tsp tomato purée
  • 2 garlic cloves, finely chopped
3
Turn the heat up to high. Add the prawns and stir-fry for 1–2 minutes until the edges turn pink
  • 150g of king prawn, raw, peeled
4
Add the cold cooked rice. Spread the rice out so that everything is heated through, and jab lightly with the edge of your spatula to break up any lumps
  • 500g of long grain rice, cooked and allowed to cool completely, ideally overnight in the fridge
5
Drizzle in the sambal, kecap manis and soy sauce, along with another tablespoon of the fragrant shallot oil, stirring well to make sure everything is combined
  • 2 tbsp of kecap manis
  • 1 tbsp of light soy sauce
6
Finish with the crispy fried shallots and spring onions. I also like serving with extra dollop of sambal tumis, lime juice and sliced cucumber for a crisp, fresh contrast
  • 1/2 cucumber, sliced
  • 2 spring onions, finely chopped
  • 1/2 lime, juice of