Nasi Goreng

Name: Nasi Goreng
Yield: Serves 4
Ingredients: 2 eggs; 80 ml (2½ fl oz/⅓ cup) oil; 3 garlic cloves, finely chopped; 1 onion, finely chopped; 2 red chillies, seeded and very finely chopped; 1 teaspoon shrimp paste; 1 teaspoon coriander seeds; ½ teaspoon sugar; 400 g (14 oz) raw prawns (shrimp), peeled and deveined; 400 g (14 oz) raw prawns (shrimp), peeled and deveined; 400 g (14 oz) raw prawns (shrimp), peeled and deveined; 200 g (7 oz) rump steak, thinly sliced; 550 g (1 lb 4 oz/3 cups) cold cooked long-grain rice (see Note); 2 teaspoons kecap manis; 1 tablespoon soy sauce; 4 spring onions (scallions), finely chopped; 4 spring onions (scallions), finely chopped; 1 cucumber, thinly sliced; 3 tablespoons crisp fried onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

In Malay, nasi means ‘cooked rice’ and goreng means ‘fried’, but there is much more to this dish than just rice. It is a Dutch-Indonesian recipe in which a selection of ingredients, including any type of meat and seafood, is added to the rice, along with slices of omelette.

Ingredients

2 eggs
80 ml (2½ fl oz/⅓ cup) oil

Side dish

Method

Beat the eggs and ¼ teaspoon salt until foamy. Heat a frying pan and lightly brush with a little of the oil. Pour about one-quarter of the egg into the pan and cook for 1–2 minutes over medium heat, or until the omelette sets. Turn the omelette over and cook t