Chicken and Prawn Nasi Goreng

by BBC Good Food

This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers. This recipe is written by Jack Stein and taken from BBC Good Food.

Method

Based on 4 servings, adjust as needed.

Step 1

If cooking rice from scratch, put the rice in a medium heavy-based saucepan and add three times the amount of water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.

Step 2

Meanwhile, heat 1/3rd of the oil in a large frying pan over a medium heat. Pour in the beaten egg and as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin strips.

Step 3

Drop the halved fine green beans into a pan of boiling salted water and cook for 3 mins. Drain, rinse under cold water to stop the cooking and set aside.

Step 4

Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken cook for 3 minutes, followed by the prawns. Stir-fry for 1 min more. Tip in the shallots, garlic, chillies and carrot, and stir-fry for a further 4 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min. Add the tomato purée, kecap manis, cooked rice and the blanched green beans. Stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.

Step 5

Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers if you wish.

  • Ingredients
  • Based on 4 servings
  • 180g Raw King Prawns, defrosted and cut in half 1x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g
  • 2 Hot Red Chillies, deseeded and finely chopped 1x Sainsbury's Bird Eye Chillies (Red or Green) 20g
  • 100g Shallots, peeled and thinly sliced 1x Sainsbury's Echalion Shallots 400g
  • 5 Garlic Cloves, finely chopped 1x Sainsbury's Garlic
  • 2 tbsp Thai Style Spice Paste, could also use half the amount of thai red curry paste 1x Sainsbury's Rendang Curry Paste 190g
  • 2 tbsp Kecap Manis, (Indonesian sweet soy sauce) 1x Malay Taste Kicap Manis 150g
  • 80g Prawn Cracker 1x Sainsbury's Prawn Crackers 80g
  • 2 tbsp Light Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml
  • 8 Spring Onions, thinly sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 3 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L
  • 0.5 Cucumber, sliced 1x Sainsbury's Whole Cucumber
  • 2 Tomatoes, sliced 2x Sainsbury's Tomatoes Loose
  • 4 tbsp Crispy Fried Onions 1x Top Taste Crispy Onions 100g
  • 2 Eggs, beaten 1x Sainsbury's British Free Range Eggs Medium x6
  • 100g Fine Green Beans, cut in half 1x Sainsbury's Extra Fine Beans 200g
  • 300g Chicken Breasts, cut into small even chunks 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g
  • 1 Carrot, thinly sliced or grated 1x Sainsbury’s Carrots Loose
  • 1 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 2 Cooked Long Grain Rice, or 60g per person uncooked rice 2x Ben's Original Classic Long Grain Microwave Rice 220g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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