Classic Nasi Goreng
Classic Nasi Goreng
Nasi goreng is Indonesia's national dish - a delicious stir fry of vegetables, prawns, rice and eggs in a flavorful sauce.
Ingredients
Serves: 2
- 2 tablespoons vegetable oil
- 3 eggs, beaten
- 1 zucchini, chopped
- 1 carrot, chopped
- 8 green onions, sliced
- 1 clove garlic, crushed
- 2 cups cooked rice
- 250g cooked prawns
- 2 tablespoons dark soy sauce
- 2 tablespoons tomato sauce
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sweet chilli sauce
- 2 tablespoons fresh chives, chopped
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Heat half of the oil in a frypan over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds and cook for an additional 20 seconds on the other side. Remove the egg from the pan and when cool enough to handle roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
- Heat the remaining oil in a frypan or wok over medium-high heat. When hot, add the zucchini, carrot and green onions. Stir fry for three minutes. Add the garlic, rice, prawns, soy sauce, tomato sauce, sugar, sesame oil and chilli sauce; stir thoroughly.
- Serve immediately, topped with the egg strips and chopped chives.
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Reviews and Ratings
Global Ratings:
(28)
Reviews in English (21)
awesome n easy great......... just added pork - 02 Jul 2013
I made this recipe as stated with the only change being the quantity- I changed it to 4. When I did the calculation it upped the brown sugar, but I left that at the original amount of one tablespoon. This was good, not great and the flavor didn't wow me. It came together easy and I had every thing in my staples. I would probably give it a 3.5 stars. Thanks for sharing. - 03 Jun 2009 (Review from Allrecipes USA and Canada)
Really good. I omitted the sugar because it was sweet enough already, and I used garlic chilli sauce as that's what I had on hand. This is a very customizable recipe - would work great with different meat and veggies. Thanks! - 09 Nov 2007 (Review from Allrecipes USA and Canada)
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