A Favorite Recipe: Nasi goreng (indonesia)

Ingredients
2 teaspoons peanut oil
3 red shallots, finely chopped
1 red chili, finely sliced
2 garlic cloves, finely sliced
2 tablespoon tomato sauce
3 tablespoon soy sauce or kecap manis
1 teaspoon chili sauce or sambal oelek
10 cherry tomatoes, halved
1 cup bean shoots, washed
8 small shrimp (prawn), cooked and peeled
3 cups cooked jasmine rice, chilled
3 tablespoon chopped parsley
1 iceberg lettuce, cut into wedges
4 eggs, fried
2 tablespoon deep-fried shallots
8 sprigs coriander
1 lemon, cut into wedges

This Indonesian way with fried rice - jazzing it up with prawns, tomatoes, bean sprouts and herbs - is very handy when you have cooked too much rice, or indeed, have leftovers such as chicken, ham or salmon.

Preparation method

1. Heat a wok or fry pan until hot. Add oil, and fry shallots, chili and garlic for 2 minutes until golden.


2. Add tomato sauce, soy sauce, chili sauce, tomatoes and bean shoots, then toss over medium heat until well-mixed.


3. Add the shrimp and toss, then scatter the rice over the top with your hands, breaking up any clumps. Toss well until hot, adding the parsley at the end.


4. Serve with a wedge of iceberg lettuce and top with a fried egg. Scatter with deep-fried shallots and coriander and serve with lemon wedges.

Serves 4

Tip: Serve with a little extra sauce made up of 2 tablespoon soy, 2 tablespoon tomato sauce and 1 tablespoon sweet chili sauce.