Ingredients

The following ingredients have 5 Servings
  • 300g long-grain rice
  • 3 tbsp vegetable oil
  • 4 large eggs, beaten
  • 100g fine green beans, cut in half
  • 2 chicken breasts, cut into small even chunks
  • 180g pack large raw peeled prawns, cut in half
  • 200g shallots, thinly sliced
  • 20g garlic, finely chopped
  • 2 medium-hot red chillies, deseeded and finely chopped
  • 1 red bird's-eye chilli, sliced
  • 1 medium carrot, thinly sliced
  • 1 quantity Balinese spice paste (see recipe in 'goes well with'
  • 1 tbsp tomato purée
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tbsp light soy sauce
  • 8 spring onions, thinly sliced
  • ½ cucumber , sliced
  • 2 medium tomatoes , sliced
  • 4 tbsp crispy fried onions
  • prawn cracker

Instruction

  • Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
  • Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
  • Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
  • Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
  • Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.