Nasi Goreng Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2
Ingredients Needed
- 180g/6oz raw, shelled prawns (or a mix of prawns, squid, white fish)
- Salt and white pepper
- Oil for frying
- 2 cloves garlic
- 40g/1.4oz carrot
- 75g/2.7oz pak choy
- 50g/1.7oz cabbage
- 1 large chilli
- 50g/1.7oz tomato sambal
- 1 tablespoon oyster sauce
- 1 tablespoon kecap manis
- 2 teaspoons soy sauce
- 350g/12.3oz day old cooked jasmine rice
- Fried egg, crackers
Step-By-Step Instructions
Step 1 PREP - Chop up prawns into quarters and season with salt and white pepper. Set aside in the fridge. Peel and dice garlic. Peel and julienne the carrot. Cut up Pak choy cutting the stems into inch long pieces. Finely slice cabbage and slice red chilli on the diagonal. Measure the sauces out.
Step 2 STIR FRY - Heat oil in a large frying pan or wok on medium heat and add the garlic and cook for 15 seconds. Add the carrot and stir and cook for 30 seconds. Then add the pak choy, cabbage and chilli and fry keeping the vegetables moving in the pan. Add the prawns and cook for a couple of minutes also tossing well in the pan. Then add the tomato sambal, oyster sauce, kecap manis and soy sauce. Then add the rice breaking it up with the cooking spatula and allowing it to become coated in the sauces and vegetables. Fry until prawns are cooked through and the rice has caramelised. Taste for seasoning and add salt and pepper if needed.
Step 3 SERVE - Spray a rice bowl with oil and then press the rice into it firmly and then upend on a plate. Serve with a fried egg, prawn crackers, more tomato sambal and slices of tomato and cucumber
Personal Note
When we ate the Nasi Goreng in Bali it came with some pink prawn crackers. I wanted to recreate the whole look so I asked Mr NQN to buy some pink prawn crackers while he was at an appointment. I should have told him where to buy them because he went to our little local IGA and they didn't have them.
We spent 5 minutes on the phone where he video called me and showed me what they had on the shelves. I think calling them prawn crackers confused him because he kept showing me crackers but I told him they were more chips. In the end, they did have these crackers which turn out to be more the type that are actually served in Indonesia and I gave up on procuring the pink prawn crackers.
That following day I was in the lounge room and I saw a box of something peeking out from the very top of the bookshelf. It was a plastic container containing...pink prawn crackers? What on earth was going on? And why was there a box of prawn crackers? I asked Mr NQN if he had put them there and he had no memory of it and it was way too high for me to have done it. We even asked Mr NQN's brother Manu if he left them there while he was house sitting and he had no idea what he was talking about.
The only thing we can think is that they must be so many years old that Mr NQN doesn't even recall putting them there. However they did look bright pink and not old at all. And no I didn't try one just in case it was several years old!
So tell me Dear Reader, how often do you cook fried rice? Do you ever find very random things in your house that you don't remember buying?