Jeremy Pang’s nasi goreng

Jeremy Pang’s nasi goreng
Cookbook
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

Expert chef Jeremy Pang shares his recipe for nasi goreng, the versatile Indonesian fried rice. dish. Try it with his punchy homemade sambal, or use shop-bought if you’re in a hurry.

Recipe from Jeremy Pang’s School of Wok (Hamlyn £20). Photography by Kris Kirkham

Nutrition: per serving

Calories
378kcals
Fat
18.5g (2.7g saturated)
Protein
13.6g
Carbohydrates
37.6g (5.2g sugars)
Fibre
3g
Salt
1g
Calories
378kcals
Fat
18.5g (2.7g saturated)
Protein
13.6g
Carbohydrates
37.6g (5.2g sugars)
Fibre
3g
Salt
1g

Ingredients

  • 2 medium free-range eggs, well beaten
  • 1 garlic clove, finely chopped
  • ½ red pepper, finely chopped
  • Handful asparagus spears, trimmed and chopped
  • 250g cooked rice, at room temperature
  • Vegetable oil for frying
  • Finely chopped spring onion

For the sauce

  •  1 tsp sambal (see Tips below)
  • 1 tsp tomato purée
  • ½ tbsp light soy sauce
  • 1 tbsp kecap manis (sweet soy sauce)
  • ½ tsp sesame oil

Method

  1. Mix the sauce ingredients in a small bowl and season.
  2. Build your Wok Clock*: start at 12 o’clock with the eggs, then the garlic, red pepper, asparagus, rice and lastly the sauce.
  3. Heat 2 tbsp vegetable oil in your wok over a high heat. Once smoking hot, pour the eggs into the oil and allow to bubble up before breaking them up and scrambling. Push the eggs to the back of the wok, then add the garlic, red pepper and asparagus, stir-frying for 30 seconds between each new ingredient.
  4. Push all the veg to the back of the wok, add ½ tbsp vegetable oil and bring to smoking point before adding the rice. Break up any clumps of rice by pushing down on them against the wok with a spatula or ladle. Fold the vegetables and egg into the rice to combine and stir-fry for 1-2 minutes, then pour the sauce over the rice and stir-fry for 2 minutes more. Some of the rice should begin to crisp up for texture and flavour. Garnish with spring onion and serve.

delicious. tips

  1. Homemade sambal (makes 550ml)
    1 Soak 10 dried red chillies in hot water for 10 minutes, then drain and chop. Mix 1 tbsp tomato purée, 3 tbsp tamarind concentrate, 3 tbsp light soy sauce, 90ml kecap manis and 1 tsp salt in a bowl with 120ml water.
    2 Chop 10 large red chillies, 2 red onions, 2 lemongrass stalks, 1 thumb-size piece galangal or ginger, 6 garlic cloves, 6 macadamia nuts (optional), 1-2 tsp belacan or toasted shrimp paste (vegetarians can use 2 tsp ready-made crispy fried onions), then whizz with the soaked chillies to a smooth paste in a food processor.
    3 Heat 5-6 tbsp vegetable oil in a wok over a medium heat, then add the paste. Reduce the heat to low and fry for 8-10 minutes until it turns a dark orange or brown. Stir in the liquid ingredients, bring to the boil, then reduce the heat to low and simmer for 4-5 minutes until the sambal stops steaming and starts to sizzle again. Keep scraping the bottom of the wok every so often to create a ‘chilli jam’ underneath the oil. Transfer to a sterilised jar, seal and leave to cool. Store in the fridge for up to 1 week.

    Alternatively buy ready-made sambal, or you could also use chilli paste if you have it.

  2. *”My Wok Clock is such a simple and practical tool – a way of reminding yourself to be super-organised in the kitchen,” says Jeremy. “Once you’ve prepared all your ingredients, arrange them around the plate in the order in which you’ll need them, beginning at 12 o’clock and working your way around the plate clockwise.”

Recipe By

Jeremy Pang

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