Nasi Goreng

READY IN: 35mins
Recipe by Pete Flannery #2

This recipe was brought back from Singapore when my parents were there in the 1950's. i have tried other versions both commercial and at home, and still rate this the best.

Top Review by Karen Elizabeth

This was extremely good, and very easy to make. I prepared it with chicken, and added shrimp for those who like it. I made the egg omelette, because we very much enjoy that. I served soy sauce on the side, and we all added a little. Simple, delicious and quickly prepared, ideal for any night of the week. Thanks, Pete! Made for PAC Spring 2009

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
  2. Crumble the stock cube into the water, stir to dissolve it and add to the rice.
  3. Bring to a vigorous boil.
  4. Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
  5. Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
  6. Using a wok (ideally), heat a generous quantity of oil until it’s just beginning to smoke, swirl around the wok so the sides are coated.
  7. Add coriander, meat and salt, fry for about five minutes turning regularly.
  8. Add the onion mixture and mix well together over the heat until all are cooked.
  9. Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
  10. Make an omelette and break it into the mixture before serving.
  11. Serve with a side dish of tomatoes and cucumber.
  12. Soy sauce adds to the flavour when served.

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