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Nasi Goreng

Easy

< 20 Minutes

Serves 4

Nasi Goreng

Ingredients Method

Ingredients


Long Grain 1Kg Png Transparent

Method


  1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. After letting rice stand covered for 5 minutes, rinse then drain well. Spread out onto a baking tray. Refrigerate, uncovered for 2 hours or until cold. Combine kecap manis and soy.

  3. Heat wok over high heat. Add 2 teaspoons oil and chicken, stir-fry for 1-2 minutes until browned. Remove to a plate. Reduce heat to medium-high, add half the remaining oil with onion, garlic, sambal olek, and shrimp paste. Stir-fry for 1-2 minutes or until aromatic. Add prawns. Stir-fry for 1-2 minutes or until prawns turn pink.

    Tip: Sambal olek is a hot chilli sauce, you can replace it with sweet chilli.
  4. Return the chicken then add the rice, soy mixture, green onions, cabbage and carrot. Stir-fry 4 minutes or until rice is heated through.

  5. Heat remaining oil in a non-stick frying pan over medium heat. Pan fry eggs two at a time until cooked to your liking. Spoon rice into bowls, top each with a fried egg, sprinkle with fried shallots, coriander and chilli. Serve.

    Tip: Fried shallots are available from Asian grocery stores. They add a crisp texture and are delicious. Once opened store excess in an airtight container if the fridge or freezer for up to 6 months.

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Nasi Goreng

Easy

< 20 Minutes

Serves 4

N/A

Ingredients


Method


  1. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. After letting rice stand covered for 5 minutes, rinse then drain well. Spread out onto a baking tray. Refrigerate, uncovered for 2 hours or until cold. Combine kecap manis and soy.

  3. Heat wok over high heat. Add 2 teaspoons oil and chicken, stir-fry for 1-2 minutes until browned. Remove to a plate. Reduce heat to medium-high, add half the remaining oil with onion, garlic, sambal olek, and shrimp paste. Stir-fry for 1-2 minutes or until aromatic. Add prawns. Stir-fry for 1-2 minutes or until prawns turn pink.

    Tip: Sambal olek is a hot chilli sauce, you can replace it with sweet chilli.
  4. Return the chicken then add the rice, soy mixture, green onions, cabbage and carrot. Stir-fry 4 minutes or until rice is heated through.

  5. Heat remaining oil in a non-stick frying pan over medium heat. Pan fry eggs two at a time until cooked to your liking. Spoon rice into bowls, top each with a fried egg, sprinkle with fried shallots, coriander and chilli. Serve.

    Tip: Fried shallots are available from Asian grocery stores. They add a crisp texture and are delicious. Once opened store excess in an airtight container if the fridge or freezer for up to 6 months.