Nasi goreng
- ⏱ 30 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A fried rice dish with prawns, sambal, sweet soy sauce, crispy shallots, and fresh cucumber.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Nasi goreng
0/0
COOK 1COOK 2
1Mise en place
Prep 150 g king prawns: raw, peel
Prep 500 g long grain rice: cooked and allowed to...
2Chop the garlic
3Plate and serve
+ 13 more steps in the app
Nasi goreng
0/0
COOK 2COOK 1
1Mise en place
Prep 2 banana shallots: slice
2Chop the garlic
Finely chop the garlic cloves
Finely chop the spring onions
3Plate and serve
+ 13 more steps in the app
Ingredients
- 2 banana shallots (sliced)
- groundnut oil, to taste
- 2 garlic cloves (finely chopped)
- 2 tsp tomato purée
- 150 g king prawns (raw, peeled)
- 500 g long grain rice (cooked and allowed to cool completely, ideally overnight in the fridge)
- 2 tbsp sambal tumis
- 2 tbsp kecap manis
- 1 tbsp light soy sauce
- 2 spring onions (finely chopped)
- 1/2 lime (juiced)
- 1/2 cucumber (sliced)
- 2 tbsp sambal tumis for serving
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 2 banana shallots: slice
- Prep 150 g king prawns: raw, peel
- Prep 500 g long grain rice: cooked and allowed to cool completely, ideally overnight in the fridge
2. Chop the garlic COOK 1
- Finely chop the garlic cloves
- Finely chop the spring onions
3. Slice the cucumber COOK 2
- Juice the lime
- Slice the cucumber
4. Fry the shallots COOK 1
- In a wok, heat about 3cm of oil over medium heat, Dab the shallot slices dry and place them in the hot oil—they should bubble mildly
- Fry for about 8 minutes until they turn golden
- Turn the heat off and allow the shallots to continue to sizzle in the residual heat of the oil until they are golden brown
- Drain the fried shallots—they crisp up as they cool, Leave about 2 tablespoons of the fragrant shallot oil in the wok, reserving the rest
- Place the wok back on the heat
5. Make the rice COOK 1
- In the wok, add the garlic and tomato purée and stir-fry for a few seconds until fragrant
- Turn the heat up to high
- Add the prawns and stir-fry for 1–2 minutes until the edges turn pink
- In the wok, add the cold cooked rice
🤝 Cook 2 hands over the king prawns and long grain rice.
6. Spread rice COOK 1
- Spread the rice out so that everything is heated through, and jab lightly with the edge of your spatula to break up any lumps
- In the wok, drizzle in the sambal tumis, kecap manis and soy sauce, along with another tablespoon of the fragrant shallot oil, stirring well to make sure everything is combined
7. Plate and serve BOTH
- Finish with the crispy fried shallots and spring onions
- Serve with the extra dollop of sambal tumis, lime juice and sliced cucumber for a crisp, fresh contrast
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