Nasi goreng recipe
This is one of my children’s favourite recipes and can be adapted to suit what you already have in the house (I don’t always put in prawns, for example, and sometimes I make it with leftover pork). Broccoli is great for this kind of dish because it cooks quickly and provides great colour.
Ingredients
- 2.5 tbsp Groundnut oil
- 1 Onion, finely sliced
- 1 Red pepper, halved and sliced
- 200 g Tenderstem broccoli, halved horizontally
- 3 Cloves garlic, finely chopped
- 1 or 2 Red chillis, halved, deseeded and cut into slivers (depending on strength)
- 350 g Cooked chicken, cut into chunks
- 550 g Cooked rice
- 4 Spring onions, cut on the diagonal
- 4 Eggs, beaten
- 100 g Cooked, shelled prawns
- 4 tbsp Dark soy sauce
- 2 tsp Soft light brown sugar
- 1 pinch Salt and pepper
- 3 Lime wedges to serve
- 1 4 inch piece of cucumber, halved, seeds removed and cut into little cubes
- 1 Juiced lime
- 2 tbsp Unsalted peanuts, coarsely chopped
- 1 handful Coriander, coarsely chopped
- 2.5 tbsp Groundnut oil
- 1 Onion, finely sliced
- 1 Red pepper, halved and sliced
- 7.1 oz Tenderstem broccoli, halved horizontally
- 3 Cloves garlic, finely chopped
- 1 or 2 Red chillis, halved, deseeded and cut into slivers (depending on strength)
- 12.3 oz Cooked chicken, cut into chunks
- 19.4 oz Cooked rice
- 4 Spring onions, cut on the diagonal
- 4 Eggs, beaten
- 3.5 oz Cooked, shelled prawns
- 4 tbsp Dark soy sauce
- 2 tsp Soft light brown sugar
- 1 pinch Salt and pepper
- 3 Lime wedges to serve
- 1 4 inch piece of cucumber, halved, seeds removed and cut into little cubes
- 1 Juiced lime
- 2 tbsp Unsalted peanuts, coarsely chopped
- 1 handful Coriander, coarsely chopped
- 2.5 tbsp Groundnut oil
- 1 Onion, finely sliced
- 1 Red pepper, halved and sliced
- 7.1 oz Tenderstem broccoli, halved horizontally
- 3 Cloves garlic, finely chopped
- 1 or 2 Red chillis, halved, deseeded and cut into slivers (depending on strength)
- 12.3 oz Cooked chicken, cut into chunks
- 19.4 oz Cooked rice
- 4 Spring onions, cut on the diagonal
- 4 Eggs, beaten
- 3.5 oz Cooked, shelled prawns
- 4 tbsp Dark soy sauce
- 2 tsp Soft light brown sugar
- 1 pinch Salt and pepper
- 3 Lime wedges to serve
- 1 4 inch piece of cucumber, halved, seeds removed and cut into little cubes
- 1 Juiced lime
- 2 tbsp Unsalted peanuts, coarsely chopped
- 1 handful Coriander, coarsely chopped
Details
- Cuisine: Indonesian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Heat 1 tbsp of the groundnut oil in a large frying pan, sauté pan or wok. Add the onions and cook over a medium-high heat until the onions have softened (though still have bite) and are golden. Remove with a slotted spoon and set aside.
- Add another tbsp of the oil, heat and stir fry the red pepper for 2 minutes. Now add the broccoli and stir fry for another minute. Add the garlic, chilli and chicken and cook for another 1 ½ minutes.
- Toss in the rice and spring onions and mix everything together lightly - it's important not to press the rice or it will become stodgy - and cook till the rice is heated through, stirring occassionally.
- While you are frying the rice, quickly heat the remaining oil in a non-stick frying pan and add the egg. Cook this as if you are making an omelette, rather than scrambled eggs. Don't stir the egg but drag the bits which are set round the side into the centre then tip the pan to allow runny egg to set around the outside - keep doing this until it is all cooked.
- With a sharp knife cut the egg into thin ribbons. Add to the rice along with the prawns, soy sauce, sugar, salt and pepper and onions. Toss and heat through.
- Squeeze lime over the top, scatter on the cucumber, peanuts and coriander and serve with lime wedges.
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More recipes from Diana Henry
Book: Food from Plenty
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