By Marie Muccio
There are hundreds of different versions of fried rice from many parts of Asia. Typically, fried rice is made with pre-cooked rice stir fried in a hot wok and mixed with eggs, vegetables, seafood or meat.
One of my favourites at the moment is an Indonesian staple, Nasi Goreng, which literally translates to fried rice. The main difference between Chinese fried rice and Nasi Goreng is shrimp paste, and kecap manis, a sweet soy sauce. You can find both at most Asian grocers or in the Asian section of your local supermarket.
This is definitely one of those weeknight recipes you can whip up quickly with leftover veggies and condiments. Fried rice is great because it is totally customisable and you can really get creative in using what you have. I have used capsicums and prawns in this recipe but you can substitute with chicken or eggs to add your protein.
Another feature of Nasi Goreng is the condiments added to flavour the dish even further. I top it off with the traditional fried egg because I love how the runny egg soaks up into the rice, but can jazz it up with whatever you like. Some popular accompaniments include: chilli oil or Sriracha, fried eggs, lemon wedges or crispy shallots.
For a crispy result cook your rice a few hours before and allow it to cool as hot rice has too much moisture. You can make the rice the day before, however, it will partly dry out in the fridge.
Once all the ingredients are in the wok, you need to keep on turning and flipping the rice to get it nicely coloured from the sauces and crispy from the heat of the wok. Those aromas that come through will transport you to South East Asia.
Enjoy!
Ingredients
- 2 cups jasmine rice (cooled)
- 4 cloves garlic
- 1 tsp dried red chilli flakes
- 2 tsp kapi Thai shrimp paste (optional)
- 2 tbsp vegetable oil
- 1 onion diced
- 2 tbsp kecap manis
- 1 tsp soy sauce
- 1 tsp fish sauce
- 120g raw prawns, peeled, deveined and cut into small pieces.
- 1 capsicum, diced
- 1 spring onion, trimmed and cut into 1cm pieces.
- Accompaniments
- Sriracha, fried egg, crispy shallots (all optional)
Method
- Spread the cooked rice out on a tray and set aside to cool.
- Using a mortar and pestle, pound the garlic, chilli and shrimp paste until you have a smooth paste.
- Heat oil in a wok over medium heat
- Add the garlic/shrimp paste and cook for 2 minutes, tossing it around the wok as it cooks.
- Add the onion and cook for another minute then add the rice and increase the heat to medium–high.
- Continue to toast the rice for a few more minutes, then add the sauces, prawns, capsicum and spring onion. Stir and flip the rice so all the grains are coated in the wonderful flavours.
- Remove the wok from the heat and serve with your choice of accompaniments.
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