Try something different with this quick, spicy Indonesian dish.
Ingredients
- 3 medium eggs
- 3 tbsp vegetable oil
- 6 shallots, finely sliced
- 3 tbsp medium-hot curry paste
- 2 skinless chicken breasts, sliced into strips
- 300g freshly cooked basmati rice
- 200g small cooked and peeled prawns
- 1/2 cucumber, peeled and diced
- Handful of fresh coriander, roughly chopped
- Prawn crackers, to serve
- Kecap manis (a thick sweet Indonesian soy sauce), to serve
Method
- 1. Beat the eggs together in a large bowl and season with salt and freshly ground black pepper. Heat 1 teaspoon of the oil in a deep,wide,non-stick frying pan over a medium heat. Add half the eggs in a thin layer and cook for a few minutes, until set and golden underneath. Tip out, roll up, allow to cool, then finely slice. Add another teaspoon of the oil to the frying pan and cook the remaining eggs as before.
- 2. Heat the remaining oil in the pan and fry the shallots for 5 minutes, until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Discard the oil and wipe the pan clean.
- 3. Heat the curry paste in the pan, add the chicken and stir-fry for 3–4 minutes, until the chicken is nearly cooked through. Add the rice and prawns and stir-fry for 1 minute, tossing well in the curry paste. Remove from the heat and stir in the sliced egg, crispy shallots, cucumber and the coriander, tossing well together.
- 4. Divide the nasi goreng between wide bowls and serve with prawn crackers and kecap manis.
Nutritional info
Per serving: 510kcals, 25.7g fat (4.1g saturated), 36.7g protein, 35.6g carbs, 3.8g sugar, 2.4g salt
Wine Recommendation
Gallo Family Vineyards Turning Leaf Chardonnay.
This rich, mellow Chardonnay pairs beautifully with Asian cuisine. The sweetness of its stone fruit flavours balance the spiciness of the nasi goreng, and the apple notes in the wine are brought out by the fresh coriander in the dish.