Recipe: Prawn and pork egg fried rice
This is my take on the classic Indonesian rice dish nasi goreng. This isn't authentic by any stretch of the imagination, but it does taste good. You could substitute chicken for the pork and add peas or chinese cabbage. Rather than stock up on ingredients such as sambal oelek, ketjap manis and shrimp paste that I'm only likely to use occasionally, I took the easy route and bought a ready made nasi goreng mix for 88p from See Woo in Lisle Street, London.
serves 4
2 cups of brown basmati rice, cooked, drained and cooled
200g of broccolini, blanched for one minute in boiling salted water, drained, refreshed and chopped into bite-sized pieces
2 dessertspoons plus 1 teaspoon of vegetable oil
4 eggs, whisked
thumb sized piece of ginger, grated
2 cloves of garlic, grated
5 spring onions, finely sliced
1 green chilli, finely diced
3 tablespoons of nasi goreng spice paste
350g diced pork
330g prawns, cooked and peeled
2 large shallots finely sliced and shallow fried until crispy
Heat the teaspoon of oil in a wok, pour in the eggs scramble until just cooked (they should be still be very moist). Remove to a bowl and set aside. Heat a dessertspoon of the remaining oil until smoking and add the pork. Stir fry for a few moments until nearly cooked, then remove to a bowl and set aside. Add the last of the oil, then stir fry the ginger, garlic, spring onions and chilli. Add the paste and fry until fragrent. Add the rice and stir fry. Add the pork and prawns and fry until heated through, then fold in the eggs. Serve sprinkled with the shallots.
serves 4
2 cups of brown basmati rice, cooked, drained and cooled
200g of broccolini, blanched for one minute in boiling salted water, drained, refreshed and chopped into bite-sized pieces
2 dessertspoons plus 1 teaspoon of vegetable oil
4 eggs, whisked
thumb sized piece of ginger, grated
2 cloves of garlic, grated
5 spring onions, finely sliced
1 green chilli, finely diced
3 tablespoons of nasi goreng spice paste
350g diced pork
330g prawns, cooked and peeled
2 large shallots finely sliced and shallow fried until crispy
Heat the teaspoon of oil in a wok, pour in the eggs scramble until just cooked (they should be still be very moist). Remove to a bowl and set aside. Heat a dessertspoon of the remaining oil until smoking and add the pork. Stir fry for a few moments until nearly cooked, then remove to a bowl and set aside. Add the last of the oil, then stir fry the ginger, garlic, spring onions and chilli. Add the paste and fry until fragrent. Add the rice and stir fry. Add the pork and prawns and fry until heated through, then fold in the eggs. Serve sprinkled with the shallots.
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