Prawn Nasi Goreng
Prawn Nasi Goreng is a fragrant Indonesian-style fried rice packed with flavor.Juicy prawns provide a delicious seafood element to the dish.Garlic, shallots, chili, and kecap manis create its signature flavor.Cold cooked rice fries beautifully and absorbs the savory sauce.Eggs and vegetables add richness, color, and texture.Serve it hot with cucumber, lime, fried egg, and crispy shallots.
Ingredients
For the Nasi Goreng
- 4 cups cold cooked jasmine rice
- 400 g raw prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic, finely chopped
- 4 shallots, thinly sliced
- 2 red chilies, finely chopped
- 1 small carrot, finely diced
- ½ cup green peas
- 2 green onions, sliced
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon light soy sauce
- 1 tablespoon sambal oelek or Indonesian chili paste
- ¼ teaspoon white pepper
For Serving
- 4 fried eggs
- Fresh cucumber slices
- Tomato wedges
- Lime wedges
- Crispy fried shallots
- Fresh cilantro or coriander
- Sliced red chili
- Extra sambal
Instructions
Prepare the Rice
- Use cold, cooked rice that has been refrigerated for several hours or overnight.Break up any large clumps with your fingers or a fork before cooking.Cold rice contains less surface moisture, making it much easier to fry without becoming sticky.
Prepare the Prawns
- Peel and devein the prawns. Pat them thoroughly dry with paper towels.Season lightly with a pinch of salt and white pepper.
Cook the Prawns
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.Add the prawns and cook for approximately 1–2 minutes per side, until opaque and just cooked through.Transfer them to a plate and set aside.
Cook the Aromatics
- Add the remaining oil to the wok.Add the shallots, garlic, and chilies.Stir-fry for approximately 1–2 minutes until fragrant.If using shrimp paste, add it now and cook briefly until aromatic
Scramble the Eggs
- Push the vegetables to one side of the wok.Crack the eggs into the empty space and scramble them until almost cooked.Break the eggs into small pieces with your spatula.
Add the Rice
- Add the cold cooked rice.Increase the heat slightly and toss everything together.Stir-fry for approximately 2–3 minutes, breaking up any remaining rice clumps.
Add the Sauces
- Add the kecap manis, light soy sauce, sambal, coriander, white pepper, and salt.Toss vigorously until the rice is evenly coated and develops a beautiful golden-brown color.
Add the Prawns
- Return the cooked prawns to the wok.Add the sliced green onions and stir-fry for another 1–2 minutes.Make sure everything is heated through.
Serve
- Divide the Prawn Nasi Goreng among serving plates.Top each portion with a fried egg and garnish with cucumber, tomato, crispy shallots, fresh chili, and lime wedges.Serve immediately with extra sambal if desired.
Notes
- Use cold rice: Freshly cooked rice can become soft and sticky during stir-frying.
- Jasmine rice works beautifully: Its long grains remain separate after frying.
- Dry the prawns: Excess moisture can cause them to steam instead of sear.
- Don't overcrowd the wok: Cook in batches if necessary.
- Kecap manis is important: It provides characteristic sweetness and color.
- Adjust the chili: Use less sambal for a milder nasi goreng.
- Avoid overcooking the prawns: They only need a few minutes.
- Serve immediately: Nasi goreng has the best texture straight from the wok.