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  1. Home
  2. Better Homes and Gardens Recipe

Nasi goreng

This colourful mix of rice, coriander, chilli, egg and shallot will brighten up your winter menu. - by Alison Pickel
  • 21 Sep 2015
Nasi goreng
Cook: 10 Minutes - easy - Serves 4 - gluten-free - dairy-free
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This colourful mix of rice, coriander, chilli, egg and shallot will brighten up your winter menu.

Ingredients

2 tsp shrimp paste

4 eschalots, finely diced

3 cloves garlic, crushed

1 small red chilli, deseeded, diced

3 Tbsp vegetable oil

4 cups cooked Jasmine rice

1 Tbsp kecap manis (or gluten-free alternative)

1 tsp caster sugar

1 Tbsp chopped coriander leaves

4 eggs

Green shallots, thinly sliced diagonally, to garnish

1 iceberg lettuce shredded to serve

1 tomato diced to serve

½ cup roasted peanuts to serve

Method

  1. Preheat oven to 180°C. Wrap shrimp paste in foil and bake for 10 minutes or until aromatic.
  2. Transfer paste to the bowl of a food processor and add eschalot, garlic and chilli. Process until smooth.
  3. Heat 2 Tbsp of the oil in a wok over a high heat. Add shrimp mixture. Cook for 2 minutes or until aromatic.
  4. Add rice and remaining oil and continue cooking. When rice begins 
to stick, add kecap manis, sugar and coriander. Remove from heat and set aside.
  5. Heat a large 
non-stick frying pan over 
a medium-high heat and 
fry eggs, sunny-side up, for 2-3 minutes or until whites are set. Divide rice mixture among 4 serving bowls and top each with an egg. Garnish with shallot and serve with lettuce, tomato and peanuts on the side.

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