Nasi goreng

This colourful mix of rice, coriander, chilli, egg and shallot will brighten up your winter menu. - by Better Homes and Gardens

Andre Martin

Proudly supported by

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

Preheat oven to 180°C. Wrap shrimp paste in foil and bake for 10 minutes or until aromatic.
Transfer paste to the bowl of a food processor and add eschalot, garlic and chilli. Process until smooth.

Step 2

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

Step 3

Andre Martin
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 4

Andre Martin
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 5

Andre Martin