Nasi Goreng
Dinner · Southeast Asian · Ready in 25 min · Serves 2
Indonesian fried rice with sweet soy sauce, prawns, and a fried egg on top. A smoky, savoury one-pan dinner using leftover rice.
Per serving
- Calories
- 470
- Protein
- 25 g
- Carbs
- 52 g
- Fat
- 18 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron17%
- Vitamin D5%
- B1253%
- Zinc28%
- Magnesium21%
- Omega-322%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g Cooked rice (day-old)
- 150 g Raw prawns
- 2 large Eggs
- 3 tbsp Kecap manis (sweet soy sauce)
- 3 Garlic cloves
- 2 medium Shallots
- 1 whole Red chilli
- 100 g Cabbage
- 2 tbsp Vegetable oil
- 1 whole Lime
Method
- 1
Mince garlic and slice shallots thinly. Deseed and finely chop the red chilli. Shred the cabbage into thin strips.
- 2
Heat oil in a wok or large frying pan over high heat until smoking. Add shallots, garlic, and chilli. Stir-fry for 1 minute until fragrant.
- 3
Add prawns and stir-fry for 2 minutes until pink and curled. Push to the side of the wok.
- 4
Add day-old rice and shredded cabbage. Break up any clumps and stir-fry for 3 minutes over high heat, tossing constantly. The rice should start to crisp slightly.
- 5
Pour kecap manis around the edges of the wok and toss everything together. Stir-fry for 1 more minute until the rice is evenly coated and glossy.
- 6
Push rice to one side of the wok and crack eggs into the space. Fry until the whites are set but yolks are still runny. Divide rice between plates and top each with a fried egg. Serve with lime wedges.
