Nasi Goreng



2 cups SunRice White Long Grain Rice, rinsed
2 1/2 tablespoons kecap manis
1 tablespoon Yeo’s Dark Soy Sauce

1 tablespoon sweet chilli sauce
1/4 cup peanut oil
4 eggs, lightly beaten
1 brown onion, thinly sliced
1 teaspoon sambal olek (see note)
3 garlic cloves, finely chopped
1 teaspoon shrimp paste
1 carrot, peeled, finely chopped
1 small chicken breast fillet, chopped
300g green prawns, peeled, deveined, roughly chopped
3 green onions, thinly sliced
1/4 small Chinese cabbage, finely shredded
1/4 cup fried shallots (see note)
thinly sliced red chillies, to serve


Step 1

Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip).
Step 2

Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.
Step 3

Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways.
Step 4

Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette.
Step 5

Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.

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