Nasi Goreng
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The Indonesian version of fried rice is a meal in itself. Ours has a high vegie-to-rice ratio to make it extra filling.
Ingredients
Rice, white, dry
1¼ cup(s), (250g)
Kecap manis
40 ml, (2tbs)
Soy sauce
2 tbs
Chilli sauce
2 tsp, hot
Sesame oil
1 tsp
Broccoli
150 g, cut into florets
Carrot(s)
1 medium, cut into matchsticks
Canola oil
1 tbs
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, grated
Baby corn
125 g, halved
Green string beans
50 g, trimmed, cut into 3cm lengths
Celery
1 stick(s), sliced
Raw peeled prawns
16 medium, without tails
Egg(s)
4 medium
Green shallot(s)
2 individual, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook rice, following packet instructions, or until just tender (see tip). Place kecap manis, soy and chilli sauces and sesame oil in a small bowl. Stir to combine.
2
Boil, steam or microwave broccoli and carrot, separately, until tender. Drain.
3
Meanwhile, heat a wok over high heat for 1 minute. Add half the peanut oil and heat for 30 seconds. Stir-fry garlic, ginger, corn, beans and celery for 3–4 minutes or until tender. Transfer to a bowl. Cover to keep warm.
4
Reheat wok over high heat. Add remaining peanut oil and heat for 30 seconds. Stir-fry prawns, in batches, for 2–3 minutes or until cooked through. Add rice, broccoli, carrot, corn mixture and soy mixture and stir-fry for 2–3 minutes or until heated through.
5
Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Crack eggs into pan and cook for 2–3 minutes on 1 side or until egg is just set. Divide rice mixture among serving plates and top each with a fried egg. Serve sprinkled with shallots and freshly ground black pepper.
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