Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his nasi goreng recipe
ashburtoncookeryschool.co.uk
Serves 2
- Corn oil 1 tbsp
- Onion 1 small, peeled and finely chopped
- Fresh ginger 20g, peeled and finely diced
- Shrimp paste 1 tsp
- Garlic 2 cloves, peeled and finely chopped
- Dried shrimps 2 tbsp, chopped
- Long‑grain rice 150g, cooked
- Sesame oil 1 tbsp
- Free‑range egg 1, beaten
- Spring onions 1 bunch, chopped
- Oyster sauce 1 tbsp
- Kecap manis 1 tbsp
- Sambal oelek 1 tbsp
To serve:
- Fresh coriander a handful, chopped
- Peanuts a handful, toasted
- Free‑range eggs 2, fried
- Heat the corn oil in a large wok. Add the onion, ginger and shrimp paste and cook for 1 minute, stirring regularly. Add the garlic and cook for 1 minute, then add the dried shrimps and cook for another minute. Add the rice and warm through for 2‑3 minutes, stirring regularly.
- In a cup, combine the sesame oil and beaten egg. Add to the wok and continue to stir through the ingredients until the egg is cooked through.
- Add half of the spring onions to the pan and allow to soften slightly.
- In a small bowl, mix together the oyster sauce, kecap manis and sambal oelek. Pour over the rice, combine and then remove the wok from the heat.
- Garnish the nasi goreng with coriander, peanuts and the remaining spring onions, then serve each portion with a fried egg.
You will need
- Corn oil 1 tbsp
- Onion 1 small, peeled and finely chopped
- Fresh ginger 20g, peeled and finely diced
- Shrimp paste 1 tsp
- Garlic 2 cloves, peeled and finely chopped
- Dried shrimps 2 tbsp, chopped
- Long‑grain rice 150g, cooked
- Sesame oil 1 tbsp
- Free‑range egg 1, beaten
- Spring onions 1 bunch, chopped
- Oyster sauce 1 tbsp
- Kecap manis 1 tbsp
- Sambal oelek 1 tbsp
To serve:
- Fresh coriander a handful, chopped
- Peanuts a handful, toasted
- Free‑range eggs 2, fried
Method
- Heat the corn oil in a large wok. Add the onion, ginger and shrimp paste and cook for 1 minute, stirring regularly. Add the garlic and cook for 1 minute, then add the dried shrimps and cook for another minute. Add the rice and warm through for 2‑3 minutes, stirring regularly.
- In a cup, combine the sesame oil and beaten egg. Add to the wok and continue to stir through the ingredients until the egg is cooked through.
- Add half of the spring onions to the pan and allow to soften slightly.
- In a small bowl, mix together the oyster sauce, kecap manis and sambal oelek. Pour over the rice, combine and then remove the wok from the heat.
- Garnish the nasi goreng with coriander, peanuts and the remaining spring onions, then serve each portion with a fried egg.
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