Name: Nasi goreng
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 250 gram pork fillet, sliced thinly; 1 medium (150g) brown onion, sliced thinly; 1 medium (200g) red capsicum, sliced thinly; 3 fresh long red chillies, sliced thinly; 1 teaspoon shrimp paste; 250 gram small uncooked prawns, peeled; 4 cup cold cooked long grain white rice; 4 green onions (green shallots), sliced thinly; 1 tablespoon kecap mains; 1 tablespoon peanut oil, extra; 4 eggs; 2 tablespoon chopped unsalted roasted peanuts, toasted; 2 green onions (green shallots) sliced thinly, extra

Nasi goreng

Add a spark to your meal time, by bringing an aromatic, pork version of this staple Indonesian spicy rice dish to life.

Serves 4

Prep

25M

Cook

15M

Total

40M

Skip to Recipe

Ingredients

2 tablespoon peanut oil

250 gram pork fillet, sliced thinly

1 medium (150g) brown onion, sliced thinly

1 medium (200g) red capsicum, sliced thinly

3 fresh long red chillies, sliced thinly

1 teaspoon shrimp paste

250 gram small uncooked prawns, peeled

4 cup cold cooked long grain white rice

4 green onions (green shallots), sliced thinly

1 tablespoon kecap mains

1 tablespoon peanut oil, extra

4 eggs

2 tablespoon chopped unsalted roasted peanuts, toasted

2 green onions (green shallots) sliced thinly, extra

Method

1.Heat half the oil in a wok; stir-fry the pork, in batches, until browned. Remove from the wok.

2.Heat the remaining oil in the same wok; stir-fry onion, capsicum, chilli, garlic, ginger and shrimp paste until fragrant and softened. Add prawns; stir-fry until changed in colour. Add rice; stir-fry for 1 minute or until well combined.

3.Return the pork to the wok with green onions and kecap manis; stir-fry to coat the rice in sauce.

4.Meanwhile, heat the extra oil in a large frying pan; cook the eggs, sunny side up, until the whites are set. Remove from the pan; cover to keep warm.

5.Top each serve of rice with an egg; sprinkle with peanuts and extra onions.

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