Nasi goreng

Nasi goreng with fried egg. Photograph: Marina Oliphant


This Indonesian manner with fried rice – jazzing it up with prawns, tomatoes, bean sprouts and herbs – could be very useful when you’ve got cooked an excessive amount of rice, or certainly, have leftovers corresponding to hen, ham or salmon.

Components

2 tbsp peanut oil

3 French shallots (eschalots), finely chopped

1 pink chilli, finely sliced

2 garlic cloves, finely sliced

2 tbsp tomato sauce

3 tbsp soy sauce or kecap manis

1 tsp chilli sauce or sambal oelek

10 cherry tomatoes, halved

1 cup bean shoots, washed

8 prawns, cooked and peeled

3 cups cooked jasmine rice, chilled

3 tbsp chopped parsley

1 iceberg lettuce, reduce into wedges

4 eggs, fried

2 tbsp deep-fried shallots

8 sprigs coriander

1 lemon, reduce into wedges

Technique

Warmth a wok or fry pan till scorching. Add oil, and fry shallots, chilli and garlic for two minutes till golden.

Add tomato sauce, soy sauce, chilli sauce, tomatoes and bean shoots, and toss over medium warmth till well-mixed. Add the prawns and toss, then scatter the rice excessive along with your palms, breaking apart any clumps. Toss properly till scorching, including the parsley on the finish.

Serve with a wedge of iceberg lettuce and prime with a fried egg. Scatter with deep-fried shallots and coriander and serve with lemon wedges.

Tip: Serve with a bit additional sauce made up of two tbsp soy, 2 tbsp tomato sauce and 1 tbsp candy chilli sauce.

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