Name: Nasi goreng
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup peanut oil; 500 gram green prawns, peeled, deveined, tails intact; 250 gram chicken thigh fillets, finely chopped; 1 red onion, cut into wedges; 1 tablespoon shrimp paste; 2 sliced green onions; 2 clove garlic, finely chopped; 1 large red chilli, chopped, plus 1 extra, sliced, to serve; 3 cup cooked rice; 2 tablespoon kecap manis; 1 tablespoon light soy sauce; 4 eggs; lime wedges, to serve

Ingredients

1/4 cup peanut oil

500 gram green prawns, peeled, deveined, tails intact

250 gram chicken thigh fillets, finely chopped

1 red onion, cut into wedges

1 tablespoon shrimp paste

2 sliced green onions

2 clove garlic, finely chopped

1 large red chilli, chopped, plus 1 extra, sliced, to serve

3 cup cooked rice

2 tablespoon kecap manis

1 tablespoon light soy sauce

4 eggs

lime wedges, to serve

Method

1.Heat 1 tablespoon oil in a large wok on high. Stir-fry prawns and chicken 3-4 minutes, until just cooked through. Transfer to a bowl.

2.Heat half remaining oil in same wok on medium. Add onion and shrimp paste and stir-fry 1-2 minutes, until fragrant. Add green onion, garlic and chilli. Stir-fry a further 1-2 minutes.

3.Return prawns and chicken to wok with rice, kecap manis and soy sauce. Stir-fry 3 -4 minutes, until well combined and hot.

4.Heat remaining oil in second wok or frying pan on high. Fry eggs, sunny side up, 2-3 minutes, until slightly crisp and whites are set. Serve nasi gorerg topped with an egg, chilli and cracked pepper. Accompany with lime wedges.

Rice should be cold when added, so cook ahead or use left-overs.
Note

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Ingredients

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