Nasi Goreng with Prawns and Sambal Fried Egg

Indonesian nasi goreng with prawns, egg and a spicy sambal seasoning. The rice is fried until crispy in the pan, a classic for quick, aromatic weeknight cooking.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g Jasmine rice (raw, ideally from the previous day)
• 200 g Prawns, raw, peeled
• 2 pc Eggs
• 2 pc Shallots
• 2 pc Garlic cloves
• 1 pc Red bell pepper
• 2 pc Spring onions
• 2 tsp Sambal oelek
• 2 tbsp Soy sauce
• 1 tsp brown sugar
• 2 tbsp Cooking oil
• 1 pc Lime
• Salt
• Pepper

Method

1. Cook the rice according to the package instructions, then spread it out on a plate and let it cool so it doesn't turn mushy when frying.
2. Finely dice the shallots and garlic, cut the bell pepper into small cubes and slice the spring onions into fine rings, keeping the white parts separate from the green ones.
3. Pat the prawns dry and season them with salt and pepper.
4. Heat 2 tbsp oil in a large pan or wok over high heat, fry the prawns for about 2 minutes until just cooked through, then remove them.
5. In the same oil, fry the shallots, garlic, bell pepper and white parts of the spring onions for about 3 minutes.
6. Add the rice and fry for 3 to 4 minutes, stirring until crispy, breaking it up with a spatula.
7. Stir in the sambal oelek, soy sauce and brown sugar, fry briefly until everything is evenly coloured, and season with salt to taste.
8. Meanwhile, fry the eggs sunny-side up in a non-stick pan, lightly seasoned with salt and pepper.
9. Return the prawns to the rice and heat through briefly.
10. Divide the rice between two plates, sprinkle with the green spring onion rings, place a fried egg on top of each and serve with lime wedges.