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Prawn nasi goreng
Nasi goreng is a classic Southeast Asian fried rice dish, typically made with prawns or chicken and topped with a crispy fried egg. This is our super easy, midweek-friendly spin!

Prawn nasi goreng

Servings: 4

Ingredients

2 shallots, finely sliced
Canola oil, for frying
3 tbsp peanut oil
2 eggs, lightly beaten
1 tsp NOMU Oriental Rub
Pinch NOMU Chilli Flakes or Chilli Powder (optional)
1 onion, finely chopped
1 tbsp ginger, grated
3 cloves garlic, minced
1 tbsp honey
400g prawns, peeled and deveined
2 cups cold leftover cooked rice
2 tbsp oyster sauce
1 tbsp soy sauce
3 spring onions, finely chopped
¼ cucumber, ribboned

Directions

In a small deep-based frying pan, heat canola oil over high heat (oil must come 1cm up the side of the pan). Fry the sliced shallots for 2 minutes or until golden brown and crisp. Drain on paper towel and set aside.

Heat 1 tbsp of peanut oil in a pan over medium-high heat. Once hot, add the egg and stir constantly for 2-3 minutes or until cooked. Remove from the pan and set aside.

Add 1 tbsp of peanut oil to the pan and place over medium heat. Sauté the onions with the Oriental Rub and chilli, if using. Once softened add the ginger, garlic and honey. Fry for 2 minutes. Add the prawns and stir-fry for another 2-3 minutes, or until they are just cooked through. Remove from pan and set aside.

Heat the remaining peanut oil and once hot add the cold rice, oyster sauce, soy sauce and spring onions and stir-fry until heated through. Add the prawns and egg to the rice and stir-fry for another minute.

Serve the nasi goreng warm with ribboned cucumber and garnished with the crispy fried shallots.

Tip: Feel free to swap out the prawns for chicken, or to add some veg to your nasi goreng, like finely julienned carrots, sprouts or sliced mushrooms.

Ingredients

2 shallots, finely sliced
Canola oil, for frying
3 tbsp peanut oil
2 eggs, lightly beaten
1 tsp NOMU Oriental Rub
Pinch NOMU Chilli Flakes or Chilli Powder (optional)
1 onion, finely chopped
1 tbsp ginger, grated
3 cloves garlic, minced
1 tbsp honey
400g prawns, peeled and deveined
2 cups cold leftover cooked rice
2 tbsp oyster sauce
1 tbsp soy sauce
3 spring onions, finely chopped
¼ cucumber, ribboned

Directions

In a small deep-based frying pan, heat canola oil over high heat (oil must come 1cm up the side of the pan). Fry the sliced shallots for 2 minutes or until golden brown and crisp. Drain on paper towel and set aside.

Heat 1 tbsp of peanut oil in a pan over medium-high heat. Once hot, add the egg and stir constantly for 2-3 minutes or until cooked. Remove from the pan and set aside.

Add 1 tbsp of peanut oil to the pan and place over medium heat. Sauté the onions with the Oriental Rub and chilli, if using. Once softened add the ginger, garlic and honey. Fry for 2 minutes. Add the prawns and stir-fry for another 2-3 minutes, or until they are just cooked through. Remove from pan and set aside.

Heat the remaining peanut oil and once hot add the cold rice, oyster sauce, soy sauce and spring onions and stir-fry until heated through. Add the prawns and egg to the rice and stir-fry for another minute.

Serve the nasi goreng warm with ribboned cucumber and garnished with the crispy fried shallots.

Tip: Feel free to swap out the prawns for chicken, or to add some veg to your nasi goreng, like finely julienned carrots, sprouts or sliced mushrooms.

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