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How to make Nasi goreng (Indonesian fried rice)

Yield = 4
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

2 tablespoons peanut oil
3 red (Asian) eschalots, finely chopped (see Notes)
1 long red chilli, seeds removed, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons tomato sauce (ketchup)
3 tablespoons soy sauce or kecap manis (Indonesian sweet soy: see Notes)
1 teaspoon sambal oelek or hot chilli sauce (see Notes)
10 cherry tomatoes, halved
1 cup (80g) bean sprouts, trimmed
8 cooked prawns, peeled (tails intact)
3 cups cooked jasmine rice (from 1 cup (200g) uncooked rice), cooled
2 tablespoons chopped flat-leaf parsley leaves
1/2 iceberg lettuce, cut into 4 wedges
4 eggs, fried
Fried Asian shallots (optional), to garnish (see Notes)
Coriander sprigs (optional), to garnish
Lemon wedges, to serve

Method

Step 1 Heat the oil in a wok or a large, deep frypan over medium-high heat. When hot, add eschalots, chilli and garlic and fry the mixture for 2 minutes until eschalots are golden.
Step 2 Reduce heat to medium, then add the sauces, sambal oelek, tomatoes and beansprouts. Toss for 2 minutes or until well combined and beansprouts start to soften.
Step 3 Add prawns and toss, then with your hands, scatter the rice over, breaking up any clumps. Stir-fry until hot and well combined, then toss in parsley.
Step 4 Divide the fried rice and lettuce wedges among 4 plates. Top each with a fried egg, garnish with fried shallots and coriander (if desired), then serve with lemon wedges.