Nasi goreng

Nasi goreng

Fried rice

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 eggs
salt and freshly ground black pepper, to taste
oil, for frying
2 onions, chopped
2 garlic cloves, chopped
1/2 teaspoon dried shrimp paste
250g raw small prawns, peeled and deveined
500g pork or lean beef steak, thinly sliced
740g cooked rice, cold
6 spring onions, thinly sliced
2 tablespoons light soy sauce
3 tablespoons fried onion flakes, to garnish
1 lebanese cucumber, thinly sliced, to garnish

Method

  1. Beat the eggs in a bowl; season with salt and freshly ground black pepper, to taste. Heat a little of the oil in a frying pan over low heat. Pour in half of the egg to make an omelette, then remove to a plate to cool; do not fold the omelette. Repeat with the remaining egg. When cool, put one omelette on top of the other, roll up and cut into thin strips. Set aside.
  2. Put the onion, garlic and shrimp paste in a food processor and process to make a paste. Alternatively, finely chop the onion and crush the garlic. Dissolve the shrimp paste in a little hot water and combine with the onion and garlic.
  3. Heat 3 tablespoons of the oil in a wok or large heavy-based frying pan over medium heat. Add the onion mixture and cook until aromatic. Add the prawns and pork and stir-fry until cooked through. Add another 2 tablespoons of the oil and when hot, stir in the cooked rice and spring onion, tossing until well combined and very hot. Add the soy sauce and mix well to combine.
  4. Serve the fried rice garnished with strips of omelette, the onion flakes and cucumber.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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