- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 tbsp groundnut oil
- 4 garlic cloves
- 2 red chilli, plus 1 red chilli to serve
- 1 tsp coriander seeds
- 1 tbsp fish sauce
- 1 tbsp tomato ketchup
- 2 large shallots
- 3 tbsp sunflower oil
- 300 g raw king prawns, peeled and deveined
- 2 skinless chicken breasts, finely sliced
- 250 g basmati rice, cooked and cooled
- 1 tbsp soy sauce
- 1 tbsp kecap manis, also known as Indonesian sweet soy sauce
- 2 spring onions
- 4 large eggs
- prawn crackers
1. Blitz the groundnut oil, garlic, chillies, coriander seeds, fish sauce, tomato ketchup and shallots in a food processor until you have a smooth paste.
2. In a large wok or deep frying pan, heat 1 tablespoon of the sunflower oil over a high heat. Add a spoonful of the paste and stir-fry for 1 minute until you get all those aromas are released! Add the prawns and chicken and stir-fry for a further 2-3 minutes until just cooked through. Set aside and keep warm.
3. Using another tablespoon of the oil, fry the remaining paste as before and then add the cooked rice, soy sauce, kecap manis and spring onions and fry for 3-4 minutes until the rice is coated piping hot. Return the chicken and prawns to the wok and toss well until hot.
4. Divide the nasi goreng among four plates and quickly fry the eggs in the remaining oil in a frying pan.
5. Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers.
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