King prawn fried rice – Nasi goreng (revisited)

I’ve posted a few versions of fried rice (nasi goreng) here on the blog.   I had some leftover cooked rice from dinner last night, and decided on fried rice for lunch.  What I wanted to avoid was a carb-heavy dish bearing in mind I had the baby to run after all afternoon.   I prepped a good portion of salad (gem lettuce, mixed herbs, cucumber, tomatoes), and then cut back on the portion of rice I would have used otherwise.  The recipe below serves one.

Ingredients:

  • 2 tbsp vegetable oil
  • 1 egg, lightly beaten and seasoned with a pinch of salt and ground white pepper
  • 1 tbsp chilli paste (or sambal oelek)
  • 1/2 carrot, peeled and diced
  • a handful of mushrooms, chopped
  • a handful of chopped broccoli
  • 4 to 5 king prawns, peeled and de-veined
  • 3/4 cup of cooked rice, cooled (overnight is best)
  • 1 tbsp dark soy (kicap manis)
  • 1 tbsp fish sauce
  • a good portion of salad (mixed leaves, tomatoes, cucumber, lettuce)

Method:

  1. Heat 1 tbsp oil in a wok
  2. Once oil is hot, pour the egg into the wok, swirl it and leave to cook for 2 minutes until you have an omelette, golden in colour.  Remove the omelette to a plate and reserve for later
  3. Add the remaining oil in the wok.  Once hot, add the chilli paste, followed by the diced carrots, mushrooms and broccoli
  4. Stir well and leave to cook for a minute
  5. Add the king prawns, rice, soy and fish sauce
  6. Stir over high heat for 2 minutes until the prawns are cooked and the rice and other ingredients are combined well
  7. Cut the omelette into strips and toss them into the wok.  Stir for 30 seconds and turn off the heat
  8. Scatter the salad onto a plate and dish out the fried rice on top of the salad
  9. Eat whilst hot!

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