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Shallot and vegetable nasi goreng

Fried rice is the perfect speedy comfort food, great on a Friday night served with a couple of cold beers. Use your favourite chilli sauce here -try it with sriracha or sweet chilli sauce or an authentic Indonesian Sambal Oelek sauce if you can find it.

Category
Main Course
Preparation Time
15 minutes
Cooking Time
25 minutes

Instructions

Heat the vegetable oil in a wok over a medium high heat and add the shallots. Fry for a good 15 minutes, stirring frequently, until they are deep golden brown, turning the heat down a little if they start to catch at the edges. Scoop from the oil with a slotted spoon and drain on a plate lined with a few sheets of kitchen paper. They will crisp up as they cool.

 

Drain all but a tablespoon of oil from the wok, reserving it in a small bowl for frying the eggs later.

 

Set the wok back over the heat and add the garlic, stir frying for a minute until lightly golden. Add the shallots, carrots and ginger and fry for a further 3 minutes until the carrots are just starting to soften. Add the spring greens and keep frying for another 3 minutes.

 

Stir through the soy sauce, ketchup, lime juice and chilli sauce, stirring well to mix through.

 

Tip in the rice, season to taste with a little salt and pepper and stir fry for a final 3 minutes until everything is piping hot.

 

Turn off the heat and leave to rest for a few minutes whilst you fry the eggs to your liking, using the reserved vegetable oil.

 

To serve, spoon the nasi goreng into warmed bowls. Top each with a fried egg and scatter over the peanuts and crispy shallots. Serve immediately with extra chilli sauce.

This is a recipe by
Genevieve Taylor
View all my recipes

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