
Indonesian Fried Rice (Bumbu Nasi Goreng)
Prawns and rice cooked in a pan. It's finished with cooked shrimp.
20 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 10 min · 20 min total
- easy
- 1
Pre-heat a wok or large skillet over medium heat, add the oil and, once heated, add the garlic, shallots, chili relish and (if using them) shrimp; Cook the shrimp until pink on one side, flip once and pull them out when done (3-5 minutes total).
- 2
Once the shallots start to become soft add rice, eliminating any clumps, stir frequently for about three minutes.
- 3
Make a small hole in the center of the rice, pour in the eggs and scramble, incorporating them into the rice gradually as you stir.
- 4
Drizzle in soy or fish sauce, stirring to ensure even dissipation; More sauce or salt may be added at this point to taste; Rice should be thoroughly heated through.
- 5
Top with cooked shrimp; traditionally this is served with fresh cucumber and tomatoes.
- 6
If the vegetables have absorbed a lot of the oil, more may be necessary before adding rice; Add 2/3 cup fried tofu and sliced green onion with the rice; If you do this it might be easier to cook shrimp separately or leave them in the pan rather than removing (if you aren't picky about done-ness); In fact, any number of vegetables and/or meats may be added; For raw meat, cut into small pieces and add in step 1, after it's cooked proceed to 2, if cooked add it at the end; For added spice add diced chili pepper at step 1.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.


