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Nasi goreng

This speedy weeknight supper is packed with flavour
Nasi goreng recipe

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
  1. 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.
  2. 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.
  3. Add half of the spring onions to the pan and allow to soften slightly.
  4. 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.
  5. Garnish the nasi goreng with coriander, peanuts and the remaining spring onions, then serve each portion with a fried egg.

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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

  1. 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.
  2. 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.
  3. Add half of the spring onions to the pan and allow to soften slightly.
  4. 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.
  5. Garnish the nasi goreng with coriander, peanuts and the remaining spring onions, then serve each portion with a fried egg.
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  • 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
  1. 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.
  2. 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.
  3. Add half of the spring onions to the pan and allow to soften slightly.
  4. 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.
  5. Garnish the nasi goreng with coriander, peanuts and the remaining spring onions, then serve each portion with a fried egg.

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