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Nasi Goreng Indonesian fried rice in a bowl with prawns, cherry tomatoes, cucumbers, lime and a fried egg, sambal terasi

Prawn Nasi Goreng - Indonesian fried rice

Nasi Goreng is Indonesia's beloved take on fried rice, with a medley of bold spices, sweet soy sauce, and topped with a fried egg, all delivering a savoury-sweet punch of flavour in every bite.
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Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Indonesian
Calories: 490
Ingredients Equipment Method Video Notes

Ingredients
  

Prawn Marinade
  • 400 grams of large prawns peeled
  • 1 teaspoon cooking oil any variety
  • 1 teaspoon Indonesian sambal terasi or sambal oelek you can use store-bought or get the Chef's special Indonesian sambal recipe here 
For the Rice
  • 2 cups day old cooked white rice
  • Pinch of salt and pepper
  • 1/2 cup carrots chopped
  • 1/2 cup green beans chopped
  • 2 tablespoons garlic chopped
  • 1 teaspoon fresh green or red pepper chopped *can be substituted for bell peppers
  • 1/2 cup red onion or shallots chopped
  • 2 tablespoons Kecap manis (Indonesian sweet soy sauce) OR 2 tablespoons dark soy sauce and 1 tablespoon honey
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Indonesian sambal terasi or sambal oelek you can use store-bought or get the Chef's special Indonesian sambal recipe here 
Garnish
  • 1/2 cup cucumber batons
  • 1/2 cup cherry tomatoes, halved
  • 2 eggs
  • 1 lime

Equipment

  • large non stick frying pan or wok

Method
 

  1. Mix 400g of large peeled prawns in 1 teaspoon cooking oil (any variety), 1 teaspoon Indonesian sambal terasi or sambal oelek (you can use store-bought or get the Chef's special Indonesian sambal recipe here) and a pinch of salt and pepper. Leave to marinate for 15 minutes.
  2. Grill the prawns in a non stick pan on medium heat until they are cooked through and slightly charred on the outside. Remove and set aside. Once cooled, roughly chop the prawns.
  3. In the same non stick pan turn the heat up to high and add 1 tablespoon oil. Add the chopped vegetables - 1/2 cup carrots, 1/2 cup green beans, 2 tablespoons garlic, 1 teaspoon fresh green or red pepper (can be substituted for bell peppers to reduce the spiciness), 1/2 cup red onion or shallots.
  4. Sauté until they are slightly browned and cooked through, around 2-3 minutes. Add 2 cups day old cooked white rice and sauté for another minute, stirring so it combines well with the vegetables.
  5. Add 2 tablespoons kecap manis (sweet soy sauce) (OR 2 tablespoons dark soy sauce and 1 tablespoon honey instead of the kecap manis), 1 teaspoon dark soy sauce and 1 tablespoon sambal terasi or sambal oelek and mix through until the rice is evenly a dark brown colour. Cook for another 5 minutes.
  6. Add the chopped prawns and mix through. Cook for another 20 seconds.
  7. Take off the heat and serve with the cherry tomato and cucumber batons garnish and a fried egg on top.

Video

Notes

Get the Chef's special Indonesian sambal recipe here