Nasi Goreng



If I’m hungover, there is one of two things that will rectify the situation immediately. One is 3 Steak Bakes from Greggs the Bakers in the UK, and the other is a big plate of Nasi Goreng. It’s Indonesia and Malaysia’s answer to fried rice and it’s truly amazing. The home made version, while excellent is not as good as the real thing. Be sure to add the fried egg with runny yolk on top as it acts as a little sauce for the rice. Delicious!


150g snake beans (or french beans) (chopped)
1 small onion (or 3 shallots)
3 cloves garlic (chopped)
1 fresh hot chilli (chopped)
2 tablespoons vegetable oil
200g baby prawns (raw)
250g chicken breast (cut into bitesize pieces)
salt & pepper
4 cups cold cooked long grain rice
salt & pepper
4 spring onions (thinly sliced)
1 tablespoon kecap manis*
1 1/2 tablespoons light soy sauce
4 eggs (1 per person)
1 small cucumber (sliced)
prawn crackers

Blend together the onion, garlic and chilli with a food processor or hand blender into a rough paste. Heat a wok with 2 tablespoons of the oil and fry the paste for 1 minute until lightly browned. Add the prawns and chicken and fry for 3 minutes. Add the beans, 2 tablespoons of water, salt & pepper, rice, spring onions, kecap manis and soy sauce and stir continuously to combine all the ingredients. Stir for 2-3 minutes until hot. Remove from heat.
Meanwhile, heat a small frying pan with 4 tablespoons of vegetable oil. Break an egg into the hot oil and cook without turning until the base is crispy, but the yolk still runny. Place on a plate and repeat for all the eggs adding more oil if necessary.

Spoon a serving of rice on to a plate, top with an egg, 4 slices of cucumber and 3-4 prawn crackers to the side.

* Kecap manis is a kind of Indonesian soy sauce and can be found at most Asian supermarkets. If you can’t find it, then use 3 teaspoons of dark soy, 1 teaspoon minced garlic and 1 teaspoon sugar.

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