Sunday, March 3, 2013

Nasi Goreng

 {image credit-AGT Magazine via Zinio}
A real snatch and grab recipe that can be made at a minute's notice straight from the pantry. Also a great way to use up leftover rice.
  • For Serving
  • 1 brown onion, thinly sliced
  • 4 eggs
  • For the Fried Rice
  • 1 tablespoon peanut oil
  • 1 brown onion, finely chopped
  • 1 red chilies, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon shrimp paste
  • 500 g rice, steamed, cooled
  • 2 tablespoons kecap manis
  • 1 tablespoon light soy sauce
  • 1 tablespoon sweet chilli sauce
  • 4 spring onion, sliced
  • 1 cucumber, sliced
  • ¼ bunches coriander, roughly chopped
  • prawn crackers
1. Fry onion until brown & crispy. Use the same frying pan to fry eggs to desired "doneness". Set aside for serving.
2. Heat peanut oil in a wok over a medium-high heat. Stir fry brown onion, chilli, garlic and shrimp paste for 5 minutes.
3. Add rice, kecap manis, soy sauce, sweet chilli sauce and spring onions. Stir-fry for 3-5 minutes.
4. Serve with 1 fried egg per person, fried onion, sliced cucumber, coriander and prawn crackers.
(Serves 4)
Working Mum's Time Saver Tip: Cooking rice from scratch can take up to 25 minutes and I don't always have leftover rice. Microwavable rice sachets are quick and easy solution.  They can be kept in the pantry and only take about 2 minutes to cook in the microwave. There are a variety of brands available at most supermarkets.
{images via Woolworths


Post a Comment