I like cooking from scratch. The more complicated the recipe the more I want to make it – usually. But since starting a new office job and juggling work life, freelance work and the blog I have embraced simpler recipes, shortcuts and some convenience foods wholeheartedly. Take Veetee microwaveable rice for instance – our house is never without. I usually take some to work to make a quick lunch and use it to serve alongside so many recipes at home.
This Nasi Goreng (Indonesian Fried Rice) is simply perfect for when you need a tasty meal in a real hurry. Or for when you really fancy a takeaway and they don’t deliver to your area (somehow that happens a lot with our house). I first had Nasi Goreng at an English pub serving Thai food many years ago. I tried and tried to find an authentic recipe for it online, but there seem to be hundreds of recipes out there – not one of them the same. Apparently this is the sort of recipe you can have fun with – so I don’t feel too bad about offering my own version.
The other great thing is that you can adapt this recipe to suit the ingredients you have in the fridge. You can vary the vegetables and add chicken together with the prawns if you like. Any slightly exotic ingredients such as the kecap manis (a sweet and more viscous soy sauce) can easily be found in the supermarket these days, although you can always replace it – see the suggestion in the recipe below. The one common ingredient in all the recipes I found is the egg – sometimes made into a thin omelette and sliced thinly over the rice, more often served sunny side up on top of the Nasi Goreng. I like mine cooked until it is still a little runny so that the yolk breaks over the rice when you dig in.
1 pack Basmati Veetee microwaveable rice (300g | 9.9oz)
- Empty the rice packs into a large bowl and use a fork to separate the grains. Set aside.
- Heat a little rapeseed oil in a wok and quickly fry the brown shrimp, if using. Set aside.
- Add a little more oil to the wok and fry the shallots for 4-5 minutes over medium heat until soft.
- Add the garlic, chilli, carrots and continue to fry for a few minutes.
- Add the kecap manis, Sriracha, and fish sauce. Turn the heat up and stir everything together.
- Add the prawns and stir them until they start to turn pink.
- Add the cabbage and cook for a minute until it starts to wilt.
- Add the rice and stir fry everything until the rice is heated through. Turn the heat off.
- Heat a little oil in a separate frying pan until quite hot. Crack the eggs into the pan and fry until the edges are quite crispy and the yolk is still a little runny (or cook to your preference).
- Divide the fried rice over four plates and place a fried egg on top of each.
- Sprinkle a little chopped coriander, the brown shrimp, sliced red chilli and some peanuts over each plate. Serve with lime wedges on the side.