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Nasi goreng

This colourful mix of rice, coriander, chilli, egg and shallot will brighten up your dinner table. - by Fast Ed
  • 01 Oct 2021
Nasi goreng
Prep: 10 Minutes - Cook: 20 Minutes - Serves 4
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Nasi goreng means 'fried rice' in both Indonesian and Malay languages. So it's not surprising that the most important bit is getting the rice right.

For the very best results, use day-old rice. The shell of the grains harden a little - meaning they don't stick together, and they can turn perfectly crunchy in the wok.

To change things up, try making your nasi goreng with cooked brown rice for an earthier flavour and extra fibre; or with a mix of black, red and white rices for a dish that is as pretty as it is tasty.

Belacan paste is a pungent, hardened block of fermented shrimp paste, commonly used in Malaysian cooking. The smell has a real kick to it, but it's always cooked before being added to a recipe. Don't be tempted to leave it out as it will add a real depth of flavour and authenticity to your dish.

Looking for more easy stir-fry recipes? 

Ingredients

• 2 tsp belacan shrimp paste (available from select supermarkets or Asian grocers)

• 4 eschalots, finely diced

• 3 cloves garlic, crushed

• 1 small red chilli, deseeded, diced

• 3 Tbsp vegetable oil

• 4 cups cooked Jasmine rice

• 1 Tbsp kecap manis

• 1 tsp caster sugar

• 1 Tbsp chopped coriander leaves

• 4 eggs

• Green shallots, thinly sliced diagonally, to garnish

• Shredded iceberg lettuce, to serve

• Diced tomatoes, to serve

• Roasted peanuts, to serve

Method

  1. Preheat oven to 180°C. Wrap shrimp paste in foil and bake for 10 minutes or until aromatic.

  2. Transfer paste to the bowl of a food processor and add eschalot, garlic and chilli. Process until smooth.

    Step @stepIndex

    Step 2   

    Andre Martin
  3. Heat 2 Tbsp of the oil in a wok over a high heat. Add shrimp mixture. Cook for 2 minutes or until aromatic.

    Step @stepIndex

    Step 3   

    Andre Martin
  4. Add rice and remaining oil and continue cooking. When rice begins to stick, add kecap manis, sugar and coriander. Remove from heat and set aside.

    Step @stepIndex

    Step 4   

    Andre Martin
  5. Heat a large non-stick frying pan over a medium-high heat and fry eggs, sunny-side up, for 2-3 minutes or until whites are set. Divide rice mixture among 4 serving bowls and top each with an egg. Garnish with shallot and serve with lettuce, tomato and peanuts on the side.

    Step @stepIndex

    Step 5   

    Andre Martin
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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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