Nasi Goreng

READY IN: 35mins




  • 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.
  • Crumble the stock cube into the water, stir to dissolve it and add to the rice.
  • Bring to a vigorous boil.
  • 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.
  • Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
  • 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.
  • Add coriander, meat and salt, fry for about five minutes turning regularly.
  • Add the onion mixture and mix well together over the heat until all are cooked.
  • Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
  • Make an omelette and break it into the mixture before serving.
  • Serve with a side dish of tomatoes and cucumber.
  • Soy sauce adds to the flavour when served.