Nasi Goreng

Serves 4
Time 25 minutes


4 king prawns, deveined & cleaned, shell and head on
2 tsp nasi goreng paste
2 tbsp extra virgin olive oil
1 stick celery, finely diced
1 small red onion, finely diced
1 long red chili, finely diced
½ red capsicum, finely diced
2 cloves garlic, finely sliced
Salt and pepper
1 chicken breast, diced into 1cm cubes
2 bacon rashers, finely diced
½ cup peas, blanched
¼ bunch coriander, finely chopped
3-4 spring onions, finely chopped
1 ½ cups cooked basmati rice
1 tbsp soy sauce
1 tbsp kecap manis
1 tbsp sriracha chili sauce

To serve
¼ iceberg lettuce, shredded
1 small Lebanese cucumber, finely diced
1 tbsp crispy fried shallots
4 fried eggs


In a large frypan over medium-high heat, add 1 tablespoon of extra virgin oil oil with the prawns. Add the nasi goreng paste and toss the coat the prawns. Turn the prawns over after about 2 minutes, cook the other side, the remove from the pan.

Into the same pan that cooked the prawns, add the remaining extra virgin olive oil along with the onion, chilli, garlic, capsicum and season to taste. Add the celery, chicken, bacon, peas, coriander and spring onion, and stir to combine. Add the cooked rice and toss everything together, then pour in the soy sauce, kecap manis and sriracha, and stir to coat everything in the sauce.

Serve with the lettuce and cucumber on the side, topped with crispy shallots, fried egg, and the cooked prawns.