Nasi Goreng is one of those dishes that’s a little bit different every time you have it. At least it is when I make it. The name translates as “fried rice” – so in my mind as long as you’ve included some of that the rest is up to you. The recipe below makes a very tasty plate of food, but don’t feel you have to stick to it rigidly. The ingredients list reflects the fact that I actually made a note of what I was making this time around. I can be pretty sure that something will have changed by the next time I make it. Frankly, that’s half the fun of home cooking…
Of course, I still try and stay within some boundaries when making Nasi Goreng. I quite like a mixture of both chicken and prawns in mine – for flavour as well as texture. I’m sure it would be lovely as a vegetarian meal too, but there’s a lot to love about a finding a sweet king prawn in the middle of a pile of rice.
The vegetables are also a bit flexible. Here I’ve used green beans, carrots and soya beans as I happen to like them. The bright green and orange flecks throughout the dish make it look even more appetising. Not to mention the lovely flavour they bring. I keep soya beans in the freezer – neither of us really care for peas, so they’re our reliable alternative. As a result they’re a regular guest in my nasi goreng. Other vegetables come and go – like broccoli, mushrooms or even a few beansprouts.
Bringing it all together is a sweet and savoury sauce – made from soy sauce, fish sauce and ketjap manis. As noted below, ketjap manis (which comes with many spellings in English) is like a sweeter soy sauce. It’s not always easy to find in UK stores, but a mixture of soy sauce and brown sugar is a decent alternative. You don’t need too much of the sauce – you want it to cling to everything, not drown it! If you feel you need a bit more flavour then add a little more to the pan, but I think this is just right.
Oh and don’t forget the egg that goes on top. Sometimes I’ll add a fried egg and other times I’ll make a quick omelette and slice that over the top instead. It may seem a bit superfluous, but it actually brings the rest of the nasi goreng together. Eggs have a nice subtle richness that can round out a dish that might otherwise feel a little lacking. Here they are the perfect finishing touch, so make sure you don’t go without!
- 120 g Basmati Rice cooked and cooled
- 1 tbsp Vegetable Oil
- 150 g Shallots peeled and thinly sliced
- ½ Carrot thinly sliced
- 1 clove Garlic peeled and chopped
- 1 Red Chilli deseeded and chopped
- 5 cm Root Ginger peeled and grated
- 200 g Chicken Breast cut into bite-sized pieces
- 150 g King Prawns
- 1 tbsp Ketjap Manis (see note below)
- 1 tsp Fish Sauce
- 1 tbsp Light Soy Sauce
- 50 g French Beans blanched
- 50 g Frozen Soya Beans
- 4 Spring Onions finely sliced
- 2 Large Free Range Eggs
- 1 Lime
- Cook the rice according to the pack instructions. Spread out on a tray and allow to cool.
- Meanwhile, heat the vegetable oil in a large frying pan or wok. Add the shallots and carrots, then stir fry for a few minutes until slightly softened.
- Add the garlic, chilli and ginger then stir well, cooking for an additional minute or so until fragrant. Make sure they don’t burn.
- Add the chicken to the pan and stir fry for a further 4-5 minutes until sealed and browned on all sides. Then add the prawns to the pan and heat through (or cook until pink if using raw prawns).
- Pour the Ketjap Manis, fish sauce and soy sauce into the pan, followed by the cooked rice and mix well. Add the green beans, soya beans and sping onions, then mix again. Stir fry for a further 2-3 minutes until everything is warmed through, the meat is cooked and the vegetables slightly tender.
- When cooked remove from the heat and cover to keep warm. Meanwhile, fry two eggs to your liking. I quite like this topped with thin rolled omelette, but if you prefer a runny yolk then you can also cook the eggs sunny side up.
- Divide the Nasi Goreng between two bowls, spritz with juice from the lime, then top with the eggs. Serve immediately.
|Estimated Values per Serving|
|of which Saturates||4||g|
|of which Sugars||11||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|