Nasi Goreng

4 serves
- time

This classic Asian dish as made on the ever popular "The Cook and the Chef".

Inspired by Charmaine Solomon



3 eggs
2 onions
2 cloves garlic
½ teaspoon shrimp paste
500g pork cut into fine strips
250g raw prawns, chopped into bite sized pieces
4 cups cooked jasmine rice COLD *
6 spring onions, sliced
2 tablespoons soy sauce
3 tablespoons crisp shallot
1 cucumber sliced



Beat eggs and season with salt and pepper.
Heat a little oil in a pan and make an omelette with the eggs. Turn out and rest on a plate. Roll up and cut into strips.
Cut the onions and garlic finely and add the shrimp paste.
Heat a little oil in a pan and fry off onion mix until cooked.
Add pork slices and fry till just cooked then add the chopped prawns. Add a little more oil if necessary.
Add rice and break down, dropping the heat to stop it from sticking. Sprinkle with soy sauce and toss until hot adding the spring onions (and anything else you’d like to add.)

Serve topped with omelette strips, sliced cucumber and crispy shallot.

* The colder the rice the better because it inhibits the starches & thus prevents the fried rice being gluggy, maybe pop it into the freezer for 30 minutes before frying.

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