Nasi goreng

Nasi goreng


1 person made this

About this recipe: Being a dish originally from Indonesia, there are various permutations which generally revolve around what type of meat or fish should be included. This recipe uses pork and prawns whilst also substituting fish sauce for shrimp paste which can be hard to obtain for some. Please note: as with all dishes that include fried rice, a favoured method is to use leftover rice, or alternatively precook the rice, let it cool and place it in the fridge for several hours or overnight.

Darandio Yorkshire, England, UK

Serves: 2 

  • 1 tablespoon vegetable oil
  • 1 diced pork chop or leg steak
  • 6 finely diced small shallots
  • 2 tablespoons dark soy sauce
  • 100g fresh chopped button mushrooms
  • 3 finely chopped fresh medium strength chillies (any colour)
  • 4 finely diced cloves garlic
  • 150g defrosted cooked peeled prawns
  • 1 tablespoon fish sauce
  • 300g cooked long grain rice

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat wok to medium heat with vegetable or olive oil and immediately add the diced pork, diced shallots and half of the dark soy sauce. Cook and stir for 4 to 5 minutes until the pork starts to cook through.
  2. Add the mushrooms, half of the fresh chillies and the garlic and cook for a further 3 to 4 minutes until the mushrooms start to soften and cook.
  3. Add the peeled cooked prawns, the remaining chillies, the remaining soy sauce and the fish sauce, cook and stir for another 2 to 3 minutes.
  4. Turn the heat up and add the cold precooked rice, stirring frequently to allow the rice to take on the dark sauce and to avoid sticking and burning. Cook for a further 3 to 5 minutes until the rice is heated through and serve.

See it on my blog

Hearty Home Cooking - Nasi Goreng

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