Saturday, 16 October 2010

Nasi Goreng

I have seen many recipes for this and all differ in small ways. 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.

Preparation Time - 10 Minutes
Cooking Time - 20 Minutes


Please note. As with all dishes that include fried rice, a favoured method is to use leftover rice, or alternatively pre cook the rice, let it cool and place it in the fridge for several hours/overnight in order for the grains to start shrinking and drying out.

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


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 4-5 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 3-4 minutes until the mushrooms start to soften and cook.

3. Add the peeled cooked prawns, the remainder of the chillies, the remained of the soy sauce and the fish sauce, cook and stir for another 2-3 minutes.

4. Turn the heat up and add the cold pre-cooked rice, stirring frequently to allow the rice to take on the dark sauce and to avoid sticking and burning. Cook for a further 3-5 minutes until the rice is heated through and serve.