Charley Boorman's Indonesian-style fried rice (nasi goreng)
Charley learned this dish on his travels, where it quickly became one of his favourites.
Charley learned this dish on his travels. It became one of his favourites as it’s quick, adaptable and delicious. He sometimes uses ready-cooked rice; it’s convenient, and he found it one of his essential store cupboard ingredients while on his travels as it saved him having to boil rice himself. You can also use any leftover meat or vegetables depending on what you have in your fridge, and if you don’t want to make a spice paste then a few spoonfuls of curry paste works just as well.
If you don’t have Indonesian soy sauce, Chinese works just fine too.
Indonesian-Style Fried Rice (Nasi Goreng)
Preparation: 10 minutes
Cooking: 10 minutes
- 2 tbsp vegetable oil
- 2 skinless chicken breasts, sliced into strips
- 2 tbsps medium hot curry paste
- 200g prawns, shelled and de-veined
- 4 spring onions, sliced
- 300g cooked rice
- 1/2 cucumber, peeled and diced
- A handful of fresh coriander, roughly chopped
- 75g peanuts, chopped
- Lime wedges to serve
- 4 eggs
- A handful of crispy shallots
- Soy sauce
- Kecap manis (a thick sweet Indonesian soy sauce), to serve (optional)
- Heat the oil in a wok until almost smoking. Add the chicken and fry for a few minutes until cooked through, then add the curry paste and stir well. Add the prawns and spring onions and fry for another minute.
- Add the cooked rice and stir until it’s all incorporated. You can add a few tablespoons of water at this point if it becomes a little dry and starts to stick.
- Meanwhile, prepare the cucumber, coriander, peanuts and lime wedges and fry the 4 eggs.
- Sprinkle a handful of the crispy shallots into the rice along with a dash of soy and kecap manis (if you are using it) and stir. When everything is heated through, you are ready to serve.
- Divide the nasi goreng between 4 bowls, top with the egg, shallots, cucumber, a lime wedge and peanuts.