Malaysian-Style Prawn Nasi Goreng
Ingredients
- 600 g cooked long-grain rice (cooled)
- 300 g raw king prawns
- 2 tbsp sambal oelek chilli paste
- 3 tbsp kecap manis (sweet soy sauce)
- 4 eggs
- 4 shallots
- 3 cloves garlic
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 497 kcal
- Protein
- 25.6 g
- Carbohydrate
- 58.2 g
- of which sugars
- 11.4 g
- Fat
- 16.7 g
- of which saturates
- 2.9 g
- Fibre
- 1.9 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the eggs sunny-side up in 1 tbsp oil in a wok, set aside.
- 2
Heat the remaining oil and fry the sliced shallots and crushed garlic for 2–3 minutes until golden.
- 3
Add the sambal oelek and stir-fry for 1 minute, then add the prawns and cook until pink.
- 4
Tip in the cold rice and stir-fry over a high heat for 3 minutes.
- 5
Drizzle over the kecap manis and toss everything together until the rice is a deep golden-brown colour.
- 6
Divide between plates and top each portion with a fried egg.
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