Nasi goreng
A recipe from the Good Food collection.
Ingredients
2 eggs
oil, for cooking
3 garlic cloves, finely chopped
1 onion, finely chopped
2 red chillies, seeded and finely chopped
1 teaspoon dried shrimp paste
1 teaspoon coriander seeds
1/2 teaspoon sugar
200 g (7 oz) rump steak, thinly sliced
200 g (7 oz) peeled raw prawns (shrimp)
550 g (1 lb 4 oz/3 cups) cold cooked rice
2 teaspoons kecap manis
1 tablespoon soy sauce
4 spring onions (scallions), finely chopped
lettuce and cucumber strips, to serve
3 tablespoons crisp-fried onions
Method
Step 1
Beat the eggs with a pinch of salt until foamy. Heat a frying pan and lightly brush with 1 tablespoon of the oil. Pour about one-quarter of the egg into the pan and cook for 1–2 minutes until the omelette sets. Flip and cook for 30 seconds. Remove from the pan and repeat with the remaining egg. When the omelettes are cold, gently roll up and shred finely.
Step 2
Process the garlic, onion, chilli, shrimp paste, coriander and sugar in a food processor, or pound using a mortar and pestle, until a paste forms.
Step 3
Heat a wok over high heat, add 1 tablespoon of the oil and fry the paste for 1 minute, or until fragrant. Add the steak and prawns and stir-fry until they change colour. Add 2 tablespoons of the oil and the rice. Stir-fry, breaking up any lumps, until the rice is heated through. Add the kecap manis, soy sauce and spring onion and stir-fry for another minute. Serve immediately, on a bed of lettuce and cucumber, garnished with the omelette strips and crisp-fried onions.
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