My Nasi Goreng

    40 minutes

    To make this delicious nasi goreng even simpler, you can garnish it with pre-fried shallots which you can buy in most Asian shops.

    2 people made this

    Serves: 4 

    • 2 cups jasmine rice
    • 2 1/2 cups water
    • 30g dried shrimp
    • 2 1/2 cm ginger, sliced
    • 2 cloves garlic, chopped
    • 2 onion shallots, chopped
    • 2 tablespoons vegetable oil
    • 1 large carrot, chopped
    • 1 red capsicum, chopped
    • 2 tomatoes, chopped
    • 1 medium zucchini, chopped
    • 2 tablespoons kecap manis
    • 4 eggs
    • 1 cucumber, thinly sliced
    • fried shallots for garnish

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook the rice, rinse and drain well. Soak the dried shrimp in hot water for 15 minutes then drain.
    2. Using a food processor or mortar and pestle, grind the ginger, garlic and onion shallots into a paste.
    3. Heat oil in a wok, stir fry the carrot, capsicum and shrimp for 3 minutes. Add the ginger mixture, tomatoes and zucchini and continue cooking for a further three minutes.
    4. Add the rice and kecap manis and cook until the rice is hot.
    5. Heat a little oil in a non-stick frypan and gently fry the eggs. Serve rice topped with a fried egg, cucumber slices and fried shallots.

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